Egg Masala Maggi

Instructions

1. 1

   Prep Ingredients

   • Finely chop the onion, tomato, and green chili.
   • In a small bowl, lightly whisk the 2 eggs with a pinch of salt.
2. 2

   Sauté Aromatics and Masala

   • Heat oil in a wide pan or kadai over medium heat. Once hot, add the chopped onion and green chili.
   • Sauté for 2 minutes until the onions become soft and translucent.
   • Add the ginger-garlic paste and cook for 30 seconds until the raw aroma disappears.
   • Add the chopped tomato, salt, turmeric powder, and red chili powder. Mix well and cook for 3-4 minutes, until the tomatoes turn mushy and oil begins to separate from the masala.
3. 3

   Scramble the Eggs

   • Push the cooked masala to one side of the pan to create space.
   • Pour the whisked eggs into the empty side of the pan.
   • Let the eggs set for about 30 seconds, then gently scramble them with a spatula until cooked through.
   • Once cooked, mix the scrambled eggs thoroughly with the vegetable masala.
4. 4

   Cook the Noodles

   • Pour 2 cups of water into the pan and bring it to a rolling boil.
   • Break the instant noodle cakes into quarters and add them to the boiling water.
   • Add both sachets of the tastemaker and the garam masala. Stir everything together well.
5. 5

   Finish and Serve

   • Cook for 2-3 minutes, stirring occasionally, until the noodles are cooked and most of the water has been absorbed, reaching a semi-dry consistency.
   • Turn off the heat, garnish with freshly chopped coriander leaves.
   • Serve immediately while hot.