Vegetable Maggi

Instructions

1. 1

   Sauté Aromatics and Vegetables

   • Heat oil in a pan or kadai over medium heat.
   • Add the finely chopped onion and slit green chilli. Sauté for 1-2 minutes until the onions turn soft and translucent.
   • Add the chopped carrots and sauté for 2 minutes, as they take longer to cook.
   • Add the chopped capsicum and green peas. Stir and cook for another minute.
2. 2

   Cook Tomatoes and Spices

   • Add the chopped tomatoes, turmeric powder, optional red chilli powder, and a pinch of salt.
   • Stir well and cook for 2-3 minutes, mashing the tomatoes with your spatula, until they become soft and form a paste-like consistency.
3. 3

   Cook the Noodles

   • Pour 1.5 cups of water into the pan and bring it to a rolling boil.
   • Break the Maggi noodle cakes into quarters and add them to the boiling water.
   • Empty both sachets of Maggi Tastemaker into the pan. Stir everything together well.
4. 4

   Simmer, Garnish, and Serve

   • Allow the noodles to cook for 2-3 minutes, stirring occasionally, until they are soft and have absorbed most of the water.
   • Aim for a slightly saucy consistency. Turn off the heat.
   • Garnish with freshly chopped coriander leaves and serve hot immediately.