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+ servings

Street-style Maggi masala



  • 3 packet Maggi noodles
  • 2 tablespoon oil
  • 1 medium onion sliced
  • 1 small tomato chopped
  • ½ cup capsicum diced (I used a mix of red and green)
  • ¼ cup peas
  • ½ teaspoon garam masala
  • 1 teaspoon red chilli powder
  • ½ teaspoon salt (the tastemaker of Maggi has salt in it)
  • 5 cups water


  • Heat oil in a kadhai or fry pan and add sliced onions. Fry on medium flame
  • Once the onions are translucent, add capsicum, peas and saute for 1-2 minutes
  • Add tomatoes, Maggi tastemaker, red chilli powder, garam masala and salt (remember the tastemaker has sufficient salt, so add accordingly)
  • Reduce flame, cover and cook until the tomatoes and vegetables are nearly done
  • Add water, increase flame and bring to boil
  • Break the noodle blocks into 3-4 pieces
  • Once the water is on the rapid boil, add the Maggi noodles
  • Let it cook on high flame until the noodles are cooked and water evaporates. Do not cover and cook, else the noodles will become sticky
  • Serve hot once done


  • The tastemaker of Maggi has a lot of salt, so check the seasoning and add salt accordingly
  • Once you add the noodles, keep the flame on high and cook. Do not cover and cook the noodles, else it will become sticky and mushy
  • You may add other vegetables of your choice, like cauliflower, carrot, corn, mushroom, etc.
  • You may add a scrambled egg at the end if you like