High Protein Maggi Masala
High Protein Maggi Masala
Ingredients
- 1 teaspoon oil
- 1/2 teaspoon cumin seeds
- 1/2 onion, chopped
- 1 green chilli, chopped
- 1/2 tomato, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- to taste salt
- 2 tablespoons tomato puree
- 50 grams paneer, crumbled
- 100 ml water
- 1 Maggi packet, noodles + tastemaker
- as needed fresh coriander, for garnish
- as needed lime, squeeze of, for garnish
Instructions
- 1
Add 1 teaspoon of oil into a pan and heat it over medium heat.
⏱️ 1 min
- 2
Once the oil is heated, add 1/2 teaspoon of cumin seeds, 1/2 chopped onion, 1 chopped green chilli, and 1/2 chopped tomato to the pan.
⏱️ 1 min
- 3
Give the ingredients a good mix and sauté them until the onion softens and the tomatoes break down slightly, about 3-4 minutes.
⏱️ 4 min
- 4
Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of coriander powder, and some salt to taste.
⏱️ 1 min
- 5
Mix the spices thoroughly with the sautéed ingredients until well combined and fragrant, about 1 minute.
⏱️ 1 min
- 6
Add 2 tablespoons of tomato puree and 50 grams of crumbled paneer to the pan. Stir to combine.
⏱️ 1 min
- 7
Pour in 100 milliliters of water.
- 8
Add 1 packet of Maggi noodles along with its tastemaker to the pan. Break the noodles if desired to fit in the pan.
⏱️ 1 min
- 9
Give everything a good mix, ensuring the noodles are submerged in the liquid. Let it cook for 2 to 3 minutes, or until the noodles are tender and most of the liquid has been absorbed.
⏱️ 3 min
- 10
Finish the dish by garnishing with some fresh coriander and a squeeze of lime.
⏱️ 1 min
- 11
Serve immediately and enjoy.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Maggi Masala
- 1 teaspoon oil
- 1/2 teaspoon cumin seeds
- 1/2 onion, chopped
- 1 green chilli, chopped
- 1/2 tomato, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- to taste salt
- 2 tablespoons tomato puree
- 50 grams paneer, crumbled
- 100 ml water
- 1 Maggi packet, noodles + tastemaker
- as needed fresh coriander, for garnish
- as needed lime, squeeze of, for garnish
Instructions
- 1
Add 1 teaspoon of oil into a pan and heat it over medium heat.
⏱️ 1 min - 2
Once the oil is heated, add 1/2 teaspoon of cumin seeds, 1/2 chopped onion, 1 chopped green chilli, and 1/2 chopped tomato to the pan.
⏱️ 1 min - 3
Give the ingredients a good mix and sauté them until the onion softens and the tomatoes break down slightly, about 3-4 minutes.
⏱️ 4 min - 4
Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of coriander powder, and some salt to taste.
⏱️ 1 min - 5
Mix the spices thoroughly with the sautéed ingredients until well combined and fragrant, about 1 minute.
⏱️ 1 min - 6
Add 2 tablespoons of tomato puree and 50 grams of crumbled paneer to the pan. Stir to combine.
⏱️ 1 min - 7
Pour in 100 milliliters of water.
- 8
Add 1 packet of Maggi noodles along with its tastemaker to the pan. Break the noodles if desired to fit in the pan.
⏱️ 1 min - 9
Give everything a good mix, ensuring the noodles are submerged in the liquid. Let it cook for 2 to 3 minutes, or until the noodles are tender and most of the liquid has been absorbed.
⏱️ 3 min - 10
Finish the dish by garnishing with some fresh coriander and a squeeze of lime.
⏱️ 1 min - 11
Serve immediately and enjoy.