Masala Oats

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  • 35 Minutes
  • 2 Serving

INGREDIENTS

  • Bagrry’s Oats for Daliya - 1 cup
  • Capsicum - ½ cup, chopped
  • Carrot - ½ cup, chopped
  • Peas - ½ cup
  • Onions - ½ cup, sliced
  • Garlic - 2 cloves, minced
  • Olive oil - 1 tbsp
  • Salt - ½ tsp
  • Black pepper - ¼ tsp

PREPARATION

  • In a pan, pour 2 cups water and salt and bring to a boil
  • Stir in the Oats for Daliya. Reduce heat and cover partially
  • Cook, stirring occasionally, until mixture is thick and the oats are tender (about 25 minutes)
  • In a nonstick pan, add oil and cook the peas, carrots, onion and garlic over medium heat, stirring occasionally, until vegetables are crisp-tender
  • Add the oats to the above mixture. Cook over medium heat, stirring occasionally, until oats are dry and separated, for about 5 to 6 minutes and finally, add pepper
  • Continue cooking, stirring occasionally for 2 to 3 minutes or until the liquid is absorbed
  • Serve immediately

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