Desi Masala Maggi

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Setup

   First, get all your tools ready: a kadhai or wok, chopping board, knife, measuring cups and spoons, and a ladle. On the chopping board, finely chop 1 medium onion (about 100g) into small pieces, roughly the size of a small pea. Then, finely chop 1 medium tomato (about 120g) into similar small pieces. Next, finely chop 1/2 medium capsicum (about 60g) into small squares. Finally, finely chop 1 small green chilli (about 5g); if you don't like too much spice, remove the seeds before chopping.

2. 02

   Heat Oil & Sauté Onions

   Place your kadhai or wok on the stove over medium flame. Add 1 tablespoon of cooking oil to the kadhai. Wait for about 30 seconds for the oil to heat up; it should look slightly shimmery. Add the finely chopped onion to the hot oil and stir continuously with your ladle. Sauté the onions for about 3-4 minutes until they turn translucent and light golden brown at the edges. You should start smelling a sweet, cooked onion aroma.

3. 03

   Add Green Chilli & Capsicum

   Once the onions are light golden, add the finely chopped green chilli and the finely chopped capsicum to the kadhai. Continue to stir and sauté for another 2 minutes on medium flame. The capsicum should become slightly tender but still have a bit of a bite, and its bright green color will deepen slightly.

4. 04

   Add Tomatoes & Cook

   Now, add the finely chopped tomato to the kadhai. Stir everything together well. Continue to cook on medium flame for about 3-4 minutes, stirring occasionally. The tomatoes will soften and release their juices, and the mixture will start to look like a thick, saucy base.

5. 05

   Add Water & Maggi Masala

   Pour 2 cups (480ml) of water into the kadhai with the sautéed vegetables. Open the Maggi 2-Minute Noodles packets and take out the 'Taste Maker' sachets. Tear open the sachets and add all the masala powder from both sachets into the water. Add 1/4 teaspoon of salt to the mixture. Stir everything well to combine the masala with the water and vegetables.

6. 06

   Bring to a Boil

   Increase the flame to high and bring the water mixture to a rolling boil. This should take about 2-3 minutes. You will see large bubbles rapidly breaking on the surface of the water, and steam will be rising. Keep an eye on it so it doesn't boil over.

7. 07

   Add Noodles & Cook

   Once the water is at a rolling boil, gently break the Maggi noodle cakes in half and add them to the boiling water. Make sure the noodles are submerged in the water as much as possible. Reduce the flame to medium-high.

8. 08

   Simmer & Serve

   Let the noodles cook for exactly 3 minutes, stirring gently occasionally to separate the strands and ensure even cooking. The noodles will soften and absorb most of the water, becoming tender and chewy. The sauce will thicken around the noodles. Once the 3 minutes are up, turn off the flame immediately. Your Desi Masala Maggi is ready to be served hot in bowls.