Veg Makhni Chop Suey Recipe by Ruby Yadav

Cooking Time: 20 Minutes
Preparation Time: 5 Minutes
Total Serves: 2

The Ingredient List

• MAGGI 2 Minute Instant Noodles 60g with Tastemaker Masala - 2 Packets
• Tomato - 2 No's
• Garlic - 6 cloves
• Zinger - ½ inch piece
• Cashew - 8 No's
• Red Dry Chilli - 4 No's
• Onion Julienne - ¼ Cup
• Carrot Julienne - ¼ Cup
• Cabbage Julienne - ½ Cup
• Capsicum Julienne - ¼ Cup
• Salt - 2 teaspoons
• Kashmiri Red chilli Powder - 1 teaspoon
• Garam Masala - ½ Teaspoon
• Black Pepper Powder - 1/2 teaspoon
• Kasuri Methi - 1/2 tablespoon
• Soya sauce - 1 teaspoon
• MAGGI Tomato Sauce - 1 tablespoon
• Amul Fresh Cream - 3 teaspoon
• Oil - 200ml
• Water - 5 cups
• Corriander leaves - 1 tablespoon for Garnishing

The Easy Steps

For Cooking:

1. Boil roughly cut tomatoes, garlic cloves, ginger, red dry chillies and cashews in 1 cup water in a pan for 5 min at low medium flame. Then cool it and grind it to make a paste.
2. Stir the paste in 1 tablespoon oil for 2 min and add Kashmiri red chilli powder, garam masala, salt, MAGGI taste maker, fresh cream and kasuri methi, stir again for 2 min at medium flame to make the "Makhni Gravy" and keep aside.
3. Cook MAGGI instant noodles for 2 minutes with 3 cup water. Drain the water and deep fry the MAGGI instant noodles in a nest shape till light golden brown at high flame.
4. Sauté onion julienne in 2 tablespoons oil till transparent. Add julienne of cabbage, carrot, capsicum and salt, black pepper powder, soya sauce, MAGGI tomato sauce & MAGGI taste maker. Sauté on medium heat for another 3 min and keep aside.

For Presentation:

1. Place the MAGGI instant noodle fried nest on a plate and pour the Makhni Gravy over it then Place the Stir fried Veggies over the gravy and serve hot by garnishing with coriander and fresh cream