Name: Vegetable Maggi recipe by Deviyani Srivastava at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: Garlic - 4 clove; Salted butter - 2 tbsp; Mushrooms - 2 pieces; Tomato - 1; Fresh coriander chopped; Red bell pepper - 1/2; Green bell pepper - 1/2; Black pepper as per choice; Green chillies - 1 or jalapeños - 2; 1 cheese slice; Maggie - 2 packets; 400 ml water; 1 cheese slice

ABOUT Vegetable Maggi RECIPE

A simple way to enjoy the return of Maggi. Maggi has gone from being a snack for children to having a place in the street food pantheon of India. It is now everyone's favorite solution to ill-timed pangs of hunger. Kids love it, college students swear by it and even the old slurp it from time to time. Vegetable Maggi is one healthy option for all the maggi lovers. Vegetable Maggi is prepared using a lot of vegetables tossed in the super yummy maggi masala. The vegetables added to maggi makes it more healthy and nutritious, yet the masala of the maggi still pertains the ever so favorite flavor of the maggi. Be it vegetable maggi, cheese maggi or white sauce maggi, maggi masala is always going to be the start ingredient of the dish.

Ingredients Serving: 2

Garlic - 4 clove
Salted butter - 2 tbsp
Mushrooms - 2 pieces
Tomato - 1
Fresh coriander chopped
Red bell pepper - 1/2
Green bell pepper - 1/2
Black pepper as per choice
Green chillies - 1 or jalapeños - 2
1 cheese slice
Maggie - 2 packets
400 ml water
1 cheese slice

Instructions

Take a non stick pan, put it on the stove and add in 1 tbsp of butter. As it melts add in the garlic and green chillies. Sauté for a few minutes.
Add in all the vegetables one by one with tomatoes being last. Take at least 5 to 6 minutes to sauté them well.
Take 2 packets of Maggie and open 1 sachet of masala. Add in the noodles and dry fry them. Add in the masala. Measure 400 ml of water.
Turn the heat from medium to high and gradually pour the water. Stir, cover and cook for 2 minutes.
Remove the lid, check if the Maggie is done. Stir to check the water consistency. Add more water if you like it a little soup styled. Just add in the rest of the butter and cook again for 3 to 4 minutes.
Sprinkle the second sachet of masala. Stir and remove in to a bowl. Tap a little by a spoon and flatten the surface. Sprinkle some black pepper and place a slice of cheese.
Invert on a plate, be careful as the bowl gets hot and finally garnish with fresh coriander.
Serve hot.

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