One Pot Veggie Masala Maggi
Cosy, cheesy and made in just one pot: this vegetable masala maggi is a comforting monsoon craving filled with lots of nostalgia ♡
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This cheesy vegetable masala maggi is made in one pot and it’s the kind of comforting, satisfying thing you want to eat when it’s pouring outside. The butter and garlic give it a warm, flavourful base, the red onions are cooked down till they’re properly golden and I like to add lots of vegetables to make it a bit more filling and wholesome. The maggi itself is cooked directly in the same kadhai with all that masala so it soaks in every bit of flavour and when topped with cheese while it’s still hot, this version is rich, cosy and just indulgent enough!
I actually started an original YouTube series where I try and rate my subscriber’s maggi recipes and I’ve tried around 27 so far. I’ve loved every single one of them because everyone makes maggi so differently and that’s the fun of it but on days when it’s raining outside and my mum wants something warm and quick, nothing beats a nostalgic bowl of the classic OG masala maggi. Especially with a little lemon, ketchup and bhujiya on top- her signature touch.
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One Pot Veggie Masala Maggi
servings
3-4
prep time
5 min
cook time
15 min
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 7 cloves garlic, chopped
- 1 red onion, chopped
- 1 tbsp chilli flakes
- 1 cup chopped vegetables (I used tomato, red + yellow + green bell peppers + sweet corn + green peas)
- salt to taste
- 3 maggi cakes
- 4 packets maggi masala magic
- 1 tbsp peri peri masala
- 1¾ to 2 cup hot water
- 2 cubes processed cheese, grated
My Mom's Signature Toppings
- lemon juice
- ketchup
- bhujiya
Instructions:
- Heat a kadhai and add a mix of olive oil and butter. Once the butter melts, add chopped garlic and sauté until golden.
- Add chilli flakes and chopped red onions. Cook this down till the onions turn golden brown, I am strictly against half cooked, plasticky onions.
- Add chopped vegetables of choice, I used tomatoes, red, yellow and green bell peppers, sweet corn and green peas. Season with salt and cook the vegetables for around 5 minutes so they soften but still have a slight crunch.
- To the same kadhai, add 3 maggi cakes along with 4 tastemaker packets (or maggi magic masala) and pour in around 1¾ to 2 cups of boiling hot water, just enough to cover the vegetables and help the maggi cook evenly.
- Cover the kadhai with a lid and let it cook for 2 minutes. This helps the noodles steam gently and soak in the masala while staying perfectly cooked.
- After 2 minutes, uncover and mix everything well. The Maggi should be soft but not overcooked and the water should be mostly absorbed, giving you that perfect masala coated texture. Turn off the heat, grate some cheese on top while it’s still hot, mix it in and serve immediately!
Recipe Video
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