This Cheesy Tadka Maggi is so addictive, that you will want to eat it again and again. Enjoy it on a cozy monsoon or winter day with a hot cup of masala chai. Here is how to make it.
Here are some more Maggi recipes that you may like – Peri Peri Maggie, Cheese Maggie, and 3 Innovative Maggie Recipes.
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About This Recipe
Cheesy Tadka Maggi is a delicious twist to your classic Maggie. Maggi noodles are cooked along with veggies, and cheese and topped with a garlic tadka (tempering). The cheese makes it extra creamy and tadka gives it an added flavor.
It is easy to make, addictive, and comes together in under 15 minutes.
Serve this cheesy tadke wali maggi on a monsoon or winter evening with a hot cup of coffee or masala chai.
Ingredients
For Maggie Noodles
To make the Maggie, you will need butter (salted or unsalted), onions, tomatoes, green bell pepper (capsicum), green peas, salt, water, Maggie noodles, cheddar cheese (or Amul cheese), and garam masala powder.
You can add more veggies such as mushrooms, green beans, red and yellow bell peppers, etc to this recipe.
For Tempering
To temper, give it a butter and oil tadka of cumin seeds, garlic, dry red chillies, and Kashmiri red chilli powder.
How To Make Cheesy Tadka Maggi
Cook The Noodles
Heat 2 tablespoon butter in a pan over medium heat.
Add ¼ cup chopped onions and fry until they are translucent (3-4 minutes).
Add ¼ cup finely chopped tomatoes, ¼ cup chopped green bell pepper (capsicum), ¼ cup green peas, and ½ teaspoon salt, and cook for 2 minutes.
Add 2 cups of water and bring it to a boil.
Add 2 packs of Maggi noodles, 2 packets of tastemaker, ¼ cup grated cheddar cheese, and ¼ teaspoon garam masala powder, and cook until the Maggi is softened. Stir a few times while cooking.
Make The Tempering
While the Maggi is cooking, make the tempering.
Heat 1 tablespoon butter (salted and unsalted) and 1 tablespoon vegetable oil in a pan.
Once they are hot, add ½ teaspoon cumin seeds and 2 teaspoon chopped garlic and fry until garlic turns light brown in color.
Add 2-3 dry red chilies (broken into small pieces) and cook for 3-4 seconds.
Switch off the heat and add 1 teaspoon Kashmiri red chili powder.
Pour the tempting over the cooked maggi and mix everything well.
Check for salt and add more if needed.
Serve hot.
Storage Suggestions
Tadka Maggi tastes the best when served fresh, “creamy with a fresh tadka taste”.
Leftovers can be stored for about a day or two in an air-tight container in the fridge. Microwave for a few seconds before serving.
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Recipe Card
Cheesy Tadka Maggi Recipe
Ingredients
For The Maggi
- 2 tablespoons butter (salted or unsalted)
- ¼ cup chopped onions
- ¼ cup finely chopped tomatoes
- ¼ cup chopped green bell pepper (capsicum)
- ¼ cup green peas
- ½ teaspoon salt (or to taste)
- 2 cups water
- 2 packs Maggi noodles (with tastemakers)
- ¼ cup grated cheese (cheddar or Amul cheese)
- ¼ teaspoon garam masala powder
For Tempering
- 1 tablespoon butter (salted or unsalted)
- 1 tablespoon vegetable oil
- ½ teaspoon cumin seeds
- 2 teaspoons chopped garlic
- 2-3 rry red chillies (broken into small pieces)
- 1 teaspoon Kashmiri red chili powder
Instructions
Cook The Noodles
- Heat butter in a pan over medium heat.
- Add onions and fry until they are translucent (3-4 minutes).
- Add tomatoes, bell pepper, peas, and salt, and cook for 2 minutes.
- Now add water and bring it to a boil.
- Add Maggi noodles, tastemaker, cheese, and garam masala powder, and cook until the Maggi is softened. Stir a few times while cooking.
Make The Tempering
- While the Maggi is cooking, make the tempering.
- Heat butter and oil in a pan.
- Once they are hot, add cumin seeds and garlic and fry until garlic turns light brown in color.
- Add dry red chilies and cook for 3-4 seconds.
- Switch off the heat and add chili powder.
- Pour the tempting over the cooked maggi and mix everything well.
- Check for salt and add more if needed.
- Serve hot.
Did you make this recipe? Let me know!