- #high-protein
Savory Masala Oats with Paneer and Skyr Raita
Oats cooked like upma, with cumin, turmeric, ginger, tomato, peas, and seared paneer, then topped with a cucumber raita made from plain skyr. 37g protein per bowl, and it reheats well for weekday breakfasts or lunch.
by John at Baisics
Ingredients
- 80 g old-fashioned rolled oats
- 100 g paneer, cut into 1/2-inch cubes
- 100 g frozen green peas
- 60 g yellow onion, finely diced
- 100 g Roma tomato, diced
- 340 g plain nonfat skyr
- 100 g English cucumber, grated and squeezed dry
- 5 g (1 tsp) neutral oil
- 1 tsp cumin seeds
- 0.5 tsp ground turmeric
- 1 tsp fresh ginger, grated
- 0.5 tsp garam masala
- 0.25 tsp Kashmiri chili powder
- 0.75 tsp kosher salt
- 2 cups water
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Heat oil in the skillet over medium-high. Sear paneer cubes 3–4 minutes until golden on a few sides; set aside.
- 2
Lower heat to medium. Add cumin seeds and toast 30 seconds, then add onion and ginger and cook 3 minutes.
- 3
Stir in tomato, turmeric, chili powder, and 1/2 tsp salt; cook 2 minutes until the tomato softens.
- 4
Add oats and toast 1 minute, then pour in water and peas. Simmer, stirring, 4–5 minutes until thick and creamy.
- 5
Stir in garam masala and return the paneer to the pan.
- 6
For the raita, mix skyr, cucumber, 1/4 tsp salt, and a pinch of cumin.
- 7
Divide oats between bowls, top each with half the raita and cilantro. Store oats and raita separately up to 4 days; reheat oats with a splash of water.