In a hot pan, add oil. Add garlic and then onion and saute until translucent or may be even some browned ends.
Add tomato and saute for 30 secs. We don’t want it to become jammy and maintain some of its shape. Add carrots and peas and saute for 30 secs. Add bell pepper, then salt, then water. We don’t want any veggies to be mushy and maintain their texture and may even be slightly al dente.
When the water comes to a boil, add the Maggi masala packet, mix.
Now break the maggi noodle cake in 4 square pieces and add to it. Mix and cook for “the famous 2 minutes” until the noodles are cooked. If you think it’s not enough water, feel free to add a little more. Depends if you like your noodles soupy or dry.
When cooked, immediately add grated amul cheese so it starts melting over hot noodles.
Garnish with chopped cilantro and sprinkle garam masala for that extra Indian touch. Add ketchup or Maggi hot and sweet ketchup to it and enjoy!
