Spiced Punjabi Vegetable Poha Recipe

About this recipe

Spiced Punjabi Vegetable Poha is a classic Indian breakfast dish that combines the wholesome goodness of flattened rice with a medley of fresh vegetables, tempered with aromatic spices for a perfect balance of flavor and texture. This dish is light yet satisfying, making it ideal for a family breakfast. With a medium spice level and balanced macros, it caters to those looking for a healthy, flavorful start to the day. The addition of peanuts adds crunch, while the fragrant curry leaves and mustard seeds infuse the poha with traditional Punjabi aromas, making it a delightful culinary experience.

Ingredients

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

Instructions

1. 1. Rinse the poha in a colander under running water until soft but not mushy; let it sit for 5 minutes to drain excess water.
2. 2. Heat oil in a large skillet over medium heat, add mustard seeds, and let them splutter. Then, add curry leaves and sauté for 30 seconds.
3. 3. Add chopped onion and green chili to the skillet and sauté until the onion turns translucent, about 3 minutes.
4. 4. Stir in the chopped tomato, grated carrot, and green peas. Cook for 5 minutes, allowing the vegetables to soften.
5. 5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well, ensuring the spices coat the vegetables evenly.
6. 6. Lower the heat and gently fold in the rinsed poha. Cook for 3-4 minutes, stirring occasionally to prevent sticking.
7. 7. Garnish with roasted peanuts and chopped fresh coriander. Mix lightly and remove from heat.
8. 8. Serve hot with a wedge of lemon on the side for added zest.