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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oil in a pan.
Add the chopped garlic and sauté for 30–40 seconds until fragrant.
Add the onion and green chili. Sauté until the onion turns soft.
Add the tomato and cook until it becomes soft.
Add the carrot, capsicum, and cabbage. Cook for 3–4 minutes until the vegetables are tender.
Add the red chili powder and salt. Mix well.
Pour in 1½ cups water and bring it to a boil.
Add the Maggi noodles and the Tastemaker.
Cook for 2–3 minutes, stirring occasionally, until the noodles are cooked and the water is mostly absorbed.
Sprinkle black pepper powder and serve hot.
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For a richer flavor, use ghee instead of oil.
Adjust the amount of chili powder and green chili to suit your spice preference.
Can I use other vegetables?
Yes, you can add vegetables like peas or corn for more variety.
Is it necessary to use the Maggi Tastemaker?
The Tastemaker adds a distinct flavor, but you can substitute with your own spice mix if desired.
Can I make this recipe without chili?
Yes, you can omit the chili for a milder version.
How can I make it more filling?
Add some cooked chicken or tofu for extra protein.
What can I serve with this dish?
It can be enjoyed on its own or with a side of salad.
