Maggi noodles is synonyms with comfort food. It is a perfect one-pot meal for bachelors and hostelites to quench the late night hunger pangs.

Being instant noodles is the best part about Maggi noodles. It is also versatile and you can make many variations off of it. You can also make Maggi in an Instant Pot but I always prefer the stovetop method.

I agree with all my heart that having Maggi often is not a healthy option at all.

You can make many different varieties of Maggi masala that suit your taste and preference and that makes this dish a favorite among kids and adults alike. For example, in this version, I used only vegetables like carrots, peas, and capsicum along with onions. You can also add broccoli, beans, sweet corn, baby corn, potato, cauliflower, spring onion greens, or even mushrooms.

• Maggi Noodles: I have used the regular Maggi noodles for this recipe.
• Vegetables: I used only vegetables like carrots, peas, and capsicum along with onions.
• Spices: Along with the Maggi seasoning, I have also added Kashmiri Red Chili powder, Turmeric powder, and Garam Masala.
• To make Veg Maggi Masala, first, prepare the vegetables. Add a dollop of butter or oil in a hot wok.
• Add finely chopped garlic and onions. Sauté.
• Once the onions are slightly translucent, add the vegetables – carrots, peas, and green bell pepper.
• Sauté for a couple of minutes and add finely chopped tomatoes. Mix well.
• Add spice powders and Maggi seasoning.
• Mix well and cook for a couple of minutes until oil oozes from the sides.
• Pour water into this mixture.
• Add the Maggi Noodles.
• Cook for 2 minutes until the noodles are cooked tobogganist with coriander leaves.