Cheesy Tadka Maggi Recipe
This Cheesy Tadka Maggi is so addictive that you want to eat it repeatedly. Enjoy it on a cozy monsoon or winter day with a hot cup of masala chai. Here is how to make it.
Servings: 2 people
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 oil
- ½ teaspoon cumin seeds
- 2 teaspoons chopped garlic
- 2-3 dry 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 saute until they are translucent (3-4 minutes), stirring frequently.
- 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 immediately over the cooked maggi and mix everything well.
- Check for salt and add more if needed.
- Serve hot.
Video
Notes
You can add more veggies, such as mushrooms, green beans, red and yellow bell peppers, etc, to this recipe.
Nutrition
Calories: 239kcal | Carbohydrates: 9g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 968mg | Potassium: 189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1232IU | Vitamin C: 12mg | Calcium: 149mg | Iron: 1mg
