Article Body
Ingredients
- 2 Maggi noodle cakes
- 2 cups water
- 1 Maggi tastemaker masala
- 1 tomato finely chopped
- 1 carrot finely chopped
- ½ capsicum finely chopped
- ½ cup green peas
- 1 green chili slit optional
- ½ inch ginger grated
- 1 tbsp butter or ghee
- ½ tsp cumin seeds
- A pinch of turmeric
- Fresh coriander leaves
Instructions
Step 1: Heat 1 tbsp butter or ghee in a pan.
Step 2: Add ½ tsp cumin seeds and ½ inch grated ginger. Sauté for 30 seconds until aromatic.
Step 3: Add finely chopped carrot, capsicum, peas, and tomato. Cook for 2–3 minutes until slightly soft.
Step 4: Add a pinch of turmeric and the Maggi tastemaker masala. Mix well with vegetables.
Step 5: Pour 2 cups of water and bring to a boil.
Step 6: Break 2 Maggi noodle cakes into halves and add them to the boiling water.
Step 7: Cook for 2–3 minutes, stirring occasionally, until noodles are soft and water is absorbed.
Step 8: Garnish with fresh coriander leaves and serve hot.
Nutrition Information
Calories: 320 calories
Fat: 11g
Carbs: 42g
Protein: 6g
Reviews