Ingredients:
For the oats mixture, you'll need 1 cup oats,
3 tbsp thick Greek yogurt or curd,
1 cup water,
½ tbsp grated ginger,
1 green chilli (chopped),
a handful of coriander and salt to taste.
For the tempering and vegetables, you'll need
1 tbsp oil,
1 tsp mustard seeds,
1 tsp urad dal,
1 tsp chana dal,
a pinch of hing,
10-12 curry leaves,
2 whole red chillies,
1 onion (chopped),
1 cup mixed vegetables (carrot, peas and beans),
100 g paneer (cubed or crumbled),
1 tsp turmeric
2 tbsp roasted peanuts
Method
Take the Greek yogurt or curd in a bowl and add 1 cup water, grated ginger, green chilli, coriander and salt. Whisk everything together until smooth and lump-free. This mixture will give the oats a slightly tangy, comforting flavour.
Heat oil in a pan and add mustard seeds. Once they start spluttering, add urad dal, chana dal, hing, curry leaves and whole red chillies. Let the ingredients cook for a few seconds until fragrant.
Add the oats, paneer and turmeric to the pan. Mix everything well so that the oats and paneer are coated with the tempering and vegetables. Paneer adds protein and also makes the dish more filling .
Lower the heat and slowly pour in the prepared curd-water mixture. Stir continuously so that everything combines evenly. Cook on low to medium heat until the liquid is absorbed and the oats become soft and creamy. If the mixture becomes too thick, add a little more water to reach your preferred consistency.
Turn off the heat and garnish the oats with freshly chopped coriander and lots of roasted peanuts. The peanuts add a delicious crunch to the otherwise soft and creamy oats.
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