Masala Poha With Curried Vegetables Recipe

Indian cuisine · 210 calories

Masala Poha with Curried Vegetables recipe

About this recipe

Masala Poha with Curried Vegetables is a wholesome and flavorful Indian breakfast dish that combines flattened rice (poha) with a medley of lightly spiced curried vegetables. Perfect for active mornings, this meal is rich in fiber, moderate in spice, and packed with nutrients to keep you energized. The poha absorbs the aromatic spices, while the vegetables add both texture and flavor, creating a satisfying and balanced dish. This recipe is tailored for those seeking a delicious, weight-loss-friendly breakfast that’s comforting and nutritious for the whole family.

Ingredients

  • 500 g Poha
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • 250 g Carrot
  • 200 ml Mustard Oil
  • 100 g Salt
  • 100 g Lemon
  • 500 g Capsicum Green
  • 100 g Coriander Leaves
  • - Coriander Powder
  • 50 g Cumin Powder
  • 500g Good Life Raw Peanuts 500 G
  • 50G Green Chilies
  • - Green Peas
  • 100 g Red Chili Powder
  • 20 g Turmeric Powder
  • 100 g Yellow Mustard Seeds

Instructions

  1. 1. Rinse the poha in a colander under running water for 1-2 minutes until softened, then set aside to drain.
  2. 2. Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.
  3. 3. Add chopped onions and green chilies, and sauté until the onions are soft and translucent.
  4. 4. Stir in the diced carrots, bell peppers, and peas. Cook for 5-7 minutes until the vegetables are tender but slightly crisp.
  5. 5. Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well and cook for 1-2 minutes to bloom the spices.
  6. 6. Add the chopped tomatoes and cook until they soften and blend into the vegetable mixture.
  7. 7. Gently fold in the rinsed poha and roasted peanuts, ensuring it is evenly coated with the spices and vegetables.
  8. 8. Sprinkle salt and mix well. Cook for 2-3 minutes until the poha is heated through.
  9. 9. Turn off the heat, squeeze lemon juice over the poha, and garnish with fresh coriander leaves.
  10. 10. Serve hot with a side of yogurt or a cup of masala tea for a complete breakfast.