Masala Maggi
The two-minute dinner of every Indian home: instant noodles cooked with onion, tomato, capsicum and peas and their tastemaker, with a little extra masala and butter. Quick for late nights and hungry children; with a slice of cheese on top it's cheese Maggi.
- 20 minTime
- 20 minHands-on
- 4Portions
- 13 gprotein per portion
- 540kcal per portion
Ingredients for 4 portions
- 6 packetsInstant noodles, with their tastemaker sachets
- 1Onion, finely chopped
- 1Green chilli, finely chopped
- 2Tomatoes, finely chopped
- 1Capsicum, finely chopped
- 1 tbspButter
- 100 gGreen peas, frozen
- 1 mlRed chilli powder
- 1 mlGaram masala
- ≈ 1.2 lWater
Method
- Finely chop the onion, green chilli, tomatoes and capsicum.
- Melt the butter in a wide pan and fry the onion and green chilli for 2 minutes. Add the tomatoes, capsicum and peas and cook until the tomatoes soften, about 3 minutes.
- Stir in the chilli powder and garam masala, pour in the water and bring to the boil.
- Break each noodle cake into four, add them with the tastemaker sachets and cook, stirring, for 2–3 minutes, until the noodles are soft and most of the water is absorbed. Serve straight away.
