This quick and easy recipe can be made on the stovetop or in an Instant Pot. It’s a fun way to give regular Maggi noodles a flavorful upgrade by adding colorful veggies and spices. The result? A delicious, street-style snack that’s both satisfying and healthier than plain Maggi.
Why You’ll Love This Recipe
Maggi noodles are loved by people of all ages. They’re the perfect solution for late-night cravings or those “too tired to cook” moments. While Maggi isn’t the healthiest option, it’s perfectly fine to indulge once in a while. To make it a little healthier, you can try variations like Spinach Corn Maggi or Paneer Maggi, both of which are family favorites.
Today, I’m sharing a simple Vegetable Masala Maggi recipe that’s easy to make, quick to cook, and super tasty!
Ingredients for Veg Masala Maggi
Here’s what you’ll need to make this delicious snack:
- Maggi Noodles: 2 packets (including the tastemaker that comes with them)
- Onion & Tomato: 1 chopped onion and 1 chopped tomato.
- Mixed Vegetables: Use your favorites, like capsicum, sweet corn, carrots, green peas, or green beans.
- Ginger & Garlic: Homemade ginger-garlic paste or freshly minced ginger and garlic.
- Spices: Garam masala, red chili powder, and chaat masala.
- Butter or Oil: Use vegetable oil or butter for extra flavor.
- Fresh Coriander: For garnishing.
How to Make Vegetable Masala Maggi (Stovetop Method)
- Heat the Pan: Add butter or oil to a pan and let it heat up.
- Sauté the Base: Add ginger-garlic paste and onions. Cook until the onions turn soft.
- Add Veggies: Toss in tomatoes and mixed vegetables. Stir-fry on high heat until the veggies are 90% cooked but still slightly crispy.
- Add Spices & Water: Pour in water, then add the Maggi tastemaker, red chili powder, and garam masala. Mix well.
- Cook the Noodles: Bring the water to a boil. Add the Maggi noodles, cover with a lid, and cook for 2-3 minutes. Stir occasionally to prevent sticking.
- Finish It Off: Sprinkle chaat masala on top, turn off the flame, and mix well.
- Garnish & Serve: Top with fresh coriander leaves and enjoy your hot, spicy Vegetable Masala Maggi!
How to Make Vegetable Masala Maggi (Instant Pot Method)
- Start Mode: Add butter or oil, then sauté onions and ginger-garlic paste until soft.
- Add Veggies: Toss in tomatoes and mixed vegetables. Cook for 1-2 minutes.
- Add Spices, Water & Noodles: Pour in water and add the Maggi seasoning, red chili powder, garam masala, and Maggi noodles. Stir well, scraping the bottom to prevent sticking.
- Cook Under Pressure: Close the lid, set the pressure valve to “Sealing,” and cook on High Pressure for 2 minutes.
- Quick Release: When the timer goes off, do a Quick Release to let out the steam.
- Serve: Carefully open the lid, sprinkle chaat masala, garnish with fresh coriander leaves, and enjoy your hot and flavorful Vegetable Masala Maggi!
Recipe Variations
- Veggie Options: Add broccoli, baby corn, or mushrooms to make it even more colorful and nutritious.
- Spice It Up: Increase or decrease the chili powder to suit your taste.
- Cheesy Twist: Add a sprinkle of cheese on top for a street-style flavor boost.
This simple yet flavorful Maggi recipe is sure to become a favorite in your kitchen. Whether you make it on the stovetop or in an Instant Pot, you’ll have a hot, delicious meal ready in minutes. Enjoy!
Recipe FAQs (Frequently Asked Questions)
- Is Maggi vegan?
Yes, MAGGI® 2-Minute Noodles are vegan-friendly. However, always check the ingredients on the packaging, as recipes may differ by region.