Indian Style Porridge
Mix up your porridge with this savoury delight!
Serves 2|Takes 20 minutes
40g Flahavan’s Progress Oatlets
1 shallot, finely sliced
A few slices of red chilli
1 tbsp ghee/butter
60g paneer, cut into cubes
½ tsp turmeric
Pinch of salt
Small handful of fresh coriander
½ a lime
½ clove garlic, chopped
1 tbsp natural yogurt
Salt and pepper
½ tsp ground ginger
¼ tsp cinnamon
¼ tsp black pepper
2 pinches of clove
2 bruised cardamom pods
250ml semi skimmed milk
1 shallot peeled and cut into quarters
OR this can be swapped for a strong chai tea bag
To create the chai infusion, place the all the chai spices and shallot quarters in a small pan with the milk over the lowest heat setting. Heat the milk until it just reaches boiling point before removing from the heat, put to one side to let the spices infuse. Be sure to strain the infused milk into a saucepan before using. Alternatively, infuse the milk with a chai teabag on a low heat until the milk just reaches boiling point and then remove the teabag from the milk ready to use for the oats.
Place the finely sliced shallot in a small frying pan with the chilli and ghee on the lowest heat setting. Sauté until crispy and golden, then remove the shallots from the pan and put to one side.
Tip the Flahavan’s Irish Organic Jumbo Oats into the strained infused milk and place back on the heat, stirring regularly for 10 to 12 minutes to create a creamy consistency.
Mix the coriander and chopped garlic in a bowl and use a spoon to smash to a smooth paste. Alternatively, put the coriander and garlic into a small blender and mix until smooth. Then stir in the natural yogurt. Season to taste with lime juice, salt and pepper and place to one side.
In the meantime, toss the paneer in the turmeric and a pinch of salt. Sauté the paneer until tinged golden brown on all sides.
Spoon the porridge into a bowl, top with the coriander yoghurt mixture, paneer and crispy shallots.