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Ingredients

• 1 packet Maggi Noodles (Masala) (Original masala packet included)
• 1 cup Water (Room temperature)
• 1 tablespoon Vegetable Oil (Neutral oil, such as canola or sunflower)
• 2 cloves Garlic (Finely minced)
• 1 piece Green Chili (Finely sliced, seeds removed for less heat if desired)
• ½ medium Onion (Thinly sliced)
• ½ cup Capsicum (Bell Pepper) (Julienned; any color)
• 100 grams Paneer (Cubed 1‑cm pieces, firm variety)
• 1 tablespoon Red Chili Sauce (Store‑bought Indo‑Chinese chili sauce)
• 1 teaspoon Corn Flour (Mixed with 2 tbsp water to form a smooth slurry)
• ½ teaspoon Salt (Adjust to taste)
• ¼ teaspoon Black Pepper (Freshly ground)
• ¼ teaspoon Red Chili Powder (Mild to medium heat)

Instructions

1. Prepare Ingredients

   Finely mince the garlic, slice the green chili, thinly slice the onion, julienne the capsicum, and cube the paneer into 1‑cm pieces.

   Time: PT5M

2. Make Corn Flour Slurry

   In a small bowl, whisk 1 tsp corn flour with 2 tbsp cold water until smooth. Set aside.

   Time: PT2M

3. Sauté Aromatics

   Heat 1 tbsp oil in the skillet over medium heat. Add minced garlic, sliced green chili, and onion. Stir‑fry for 2‑3 minutes until the onion becomes translucent.

   Time: PT3M

   Temperature: Medium heat

4. Add Capsicum and Paneer

   Add the julienned capsicum and paneer cubes to the skillet. Stir gently for 2 minutes so the paneer gets a light sear.

   Time: PT2M

   Temperature: Medium heat

5. Create the Chili Sauce Base

   Stir in 1 tbsp red chili sauce, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp red chili powder. Mix well, then pour in 1 cup water and the corn‑flour slurry. Bring to a gentle boil, stirring continuously until the sauce thickens slightly (about 2 minutes).

   Time: PT4M

   Temperature: Medium heat

6. Cook the Maggi Noodles

   Break the Maggi noodle cake into pieces and add it to the skillet along with the masala packet from the wrapper. Stir to coat the noodles with the sauce and cook for 2 minutes until the noodles are tender and most of the liquid is absorbed.

   Time: PT2M

   Temperature: Medium heat

7. Finish and Serve

   Turn off the heat, give the dish a final stir, and transfer to a serving bowl. Garnish with a sprinkle of extra black pepper or fresh coriander if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g