Masala Maggi Noodles

Heat oil or butter in a pan over medium heat. Add cumin seeds if using and let them splutter. Then add the finely chopped onion and green chili. Saute until the onion turns translucent, about 3-4 minutes.

Stir in the finely chopped tomato, peas, diced carrot, and capsicum. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly. You may add a splash of water to prevent burning.

Lower the heat and add turmeric powder, red chili powder, coriander powder, and garam masala (if using). Mix well and cook for 1-2 minutes until the raw smell of the spices disappears. Ensure the spices do not burn.

Pour in the water and add the Maggi taste maker sachets from both packets. Stir everything together until the taste makers are dissolved and the mixture comes to a gentle boil.

Break the Maggi noodle cakes into smaller pieces and add them to the boiling water. Gently push the noodles into the liquid to submerge them. Cook for 2-3 minutes, or according to the package instructions, stirring occasionally until the noodles are soft and most of the water has been absorbed, leaving a saucy consistency.

Once the noodles are cooked to your desired consistency and the masala is well integrated, turn off the heat. Garnish generously with fresh chopped coriander leaves. Serve your hot and delicious Masala Maggi Noodles immediately.