Vegetable Maggi, also known as Vegetable Masala Maggi, is a simple 15-minute meal that is packed with nutritious vegetables. Instead of making plain instant noodles, you can make this budget-friendly Vegetable Maggi easily at home and avoid ordering takeaway food.
Maggi is an emotion, not just instant noodles. Many memories are associated with this instant noodles. Maggi is a savior for bachelors, hostelites, travelers, working moms, and many more.
While writing this post, I walked down memory lane and recalled how I prepared Maggi for the first time in a hostel using a traditional hot plate.
We didn't have internet access on our phones back then, or I would have definitely looked for unique Maggi recipes. So, this post is for all the beginners who have just fired up their gas stoves and started cooking instant noodles and are looking for a Maggi Recipe.
Masala Maggi is my favorite, and I make it vegetable masala Maggi or Vegetable Maggi by adding vegetables to it.
This Vegetable Instant Masala Maggi or Vegetable Maggi recipe is
- Loaded with the goodness of vegetables
- Quick meal
Vegetable Maggi Ingredients
Maggi Noodles: Recipe of Vegetable Maggi requires a packet of Maggi noodles along with the tastemaker.
Vegetables: I have used a variety of vegetables, including beans, carrots, corn, green peas, etc. I have also added onion and tomato in this recipe.
Oil: You can use vegetable oil or any other neutral oil in this recipe.
How to make Vegetable Maggi
This is one of the simplest recipes, and anyone can make it by just following the instructions below.
Break the noodles cake and keep aside. Also, cut the vegetables and keep ready before cooking the noodles.
If you're using frozen peas or corn, thaw them in a sieve under cold water.
Heat the oil in a pan and stir in the chopped onions until they are transparent. After that, add the chopped beans and carrots and fry them. Then stir in the green peas and corn quickly.
After adding turmeric powder, red chilli powder and a pinch of salt, quickly stir the vegetables. Then add the chopped tomatoes and cook until the raw smell goes away. Pour 11/2 cups of water over the vegetables. You can also use vegetable broth replacing water.
Allow the water to boil before adding the noodles and tastemaker masala.
Cook the noodles and allow the water to absorb until done, stirring occasionally. Turn off the heat and serve the vegetable masala Maggi immediately.
Vegetable Maggi Noodles is a meal that can be served for breakfast, lunch, or dinner.
This is a simple recipe, and you can modify it as per your requirements.
- Spicy - If you prefer a spicy version, then add chopped green chilies or add chilli flakes to the recipe. However, you can add ginger-garlic paste, chaat masala powder, and other spices to taste.
- Kid friendly - Once the Maggi is done, you may add grated cheese on top to make it cheesy for the kids.
- Vegetables: You can include any vegetable you like, including potatoes, bell peppers, broccoli, and others.
Avoid overboiling the Maggi, as the noodles should be cooked Al-dente.
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- 1 Packet Maggi Noodles
- 1 no Carrot, small chopped
- 3 tablespoon Green Peas
- 3 tablespoon Corn frozen
- 4 nos Beans chopped
- 1 no Onion, small chopped
- 1 no Tomato, small chopped
- 1 tablespoon Vegetable Oil
- ¼ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- Salt to taste
- In a pan, heat the oil and stir in the chopped onions until they are transparent.
- Add chopped beans and carrots after that and fry them.
- Then quickly stir in the green peas and corn.
- Stir the vegetables quickly after adding turmeric powder, red chilli powder and a pinch of salt.
- Next add chopped tomatoes and cook until the raw smell disappears.
- Now add 1½ cups of water to the vegetables.
- Allow to boil the water and add noodles and tastemaker masala to the boiling water.
- Cook, stirring occasionally, until the noodles are done, and the water has been absorbed.
- Switch off the flame and serve the vegetable masala maggi immediately.
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