In a large pan or kadai, heat the ghee over medium flame. Add the bay leaf, cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until the spices crackle and release their rich aroma.

Add the chopped onion and green chilies, and sauté until the onion turns translucent and soft. Stir in the chopped carrot, beans, peas, and tomato. Cook for 2–3 minutes until the vegetables start to soften and the tomatoes become pulpy.

Sprinkle in the turmeric, red chili powder, coriander powder, cumin powder, pav bhaji masala, and salt. Sauté briefly to coat the vegetables in the spices, letting the mixture become fragrant and colorful.

Add the chopped spinach and cook for another 2 minutes until it wilts and blends with the masala. Pour in the water and bring it to a rolling boil.

Once the water is bubbling, add the rolled oats gradually, stirring continuously to prevent lumps. Cover the pan and let it simmer on low heat for 15–20 minutes, or until the oats are soft, creamy, and fully cooked. Adjust the consistency with a splash of water if needed.

Finally, stir in the lemon juice and garnish with freshly chopped coriander leaves. Serve the Masala Oats hot with a side of cool raita or yogurt for a comforting, wholesome meal.