You know those days when you just want something quick, cozy and downright satisfying? That’s when Masala Maggi comes to the rescue! But wait, I am not just making plain ol’ ramen noodles, AKA Maggi, today. Nope! I am leveling it up with a little Indian spice magic, some hearty veggies, and that perfect soupy consistency that makes every slurp pure comfort.
Fun fact!! This was actually the first dish I ever started cooking! Back in the day, Maggi was my go-to kitchen experiment, and over time, I figured out ways to make it even more flavorful and satisfying. A little mustard and cumin for that crackling spice kick, Kashmiri chili powder for warmth, and loads of veggies to make it a tad wholesome (because balance, right?).
This dish reminds me of late-night cravings, college get-together days, and rainy afternoons. It’s ridiculously easy, yet so full of flavor that it doesn’t feel like just another instant noodle dish. Trust me, once you try this, you’ll never go back to plain Maggi again!
By now, we’ve got some seriously fun ramen recipes on GypsyPlate. TikTok Ramen, Chicken Stir Fry Ramen, Spicy Ramen, Miso Ramen… you name it, we’ve cooked it! But today’s ramen? This one is extra special.
Why? Because this is the ramen I grew up on since I was 10 years old, and over the years, I’ve perfected it to the point where it’s my go-to when the whole family wants a quick, comforting bowl of noodles. No matter how many ramen variations I try, this one will always have a special place in my heart, and my kitchen!
What are Maggi Noodles?
Maggi Noodles are an iconic brand of instant noodles produced by Nestlé, loved across the world but especially famous in India, Southeast Asia, and parts of Africa. Originally created in Switzerland, Maggi gained massive popularity in India in the 1980s, quickly becoming a household staple. Today, it’s more than just a snack, it’s a cultural phenomenon, evoking childhood memories, hostel days, and late-night cravings.
Each pack comes with a block of instant noodles and a signature seasoning packet, which varies by region. In India, the seasoning often called “Masala Magic”, features a blend of warm spices, tangy and umami flavors, and just the right balance of saltiness, making it absolutely addictive. It’s designed to cook in just two minutes, making it a go-to meal for busy days, quick fixes and comfort food cravings.
Ingredients Needed
- Maggi Noodles – The heart of this dish! I always use classic Maggi instant noodles along with the seasoning packet because nothing beats that nostalgic taste. You can find them in Indian grocery stores or online. In a pinch, you can use regular ramen, though the flavors will be a bit different.
- Oil – Just a little oil helps sauté everything beautifully and brings out all the flavors.
- Seeds (mustard & cumin) – If you’ve never tried cracking mustard and cumin seeds in hot oil before adding your veggies, trust me, it’s a game-changer! They add an earthy, nutty depth that makes this Maggi extra special.
- Veggies (onion, carrot, potato, tomatoes, peas) – I love loading up my Maggi with veggies! Onions add sweetness, carrots bring crunch, potatoes make it extra hearty, tomatoes give a juicy tang, and peas add that little pop of freshness.
- Spices (Kashmiri chili powder, coriander powder, salt) – The Kashmiri chili powder or paprika adds gorgeous color and mild heat, while coriander powder brings a subtle citrusy warmth. A little salt ties everything together, but be mindful since the Maggi seasoning already has some.
- Water – This determines how soupy or dry your Maggi turns out. I like mine slightly brothy, but you can adjust based on your preference!
How to Make Maggi Masala Noodles
Alright, let’s make this extra special Masala Maggi, the way I’ve been cooking it since I was 10!
1. Heat things up – First, I heat some oil in a pot over high heat. Once it’s hot, I toss in the mustard and cumin seeds and let them crackle for a few seconds. That little sizzle? That’s flavor magic happening right there!
2. Sauté the veggies – Next, in go the onions, carrots, and potatoes. I stir them around and let them cook for about 6-8 minutes, just until they start to soften.
3. Cook down the tomatoes – Now, I add the diced tomatoes, salt, Maggi seasoning, Kashmiri chili powder and coriander powder. I stir everything together and let it cook for 5-6 minutes, so the tomatoes break down and blend into the mixture beautifully.
4. Add the water – Once the masala base looks rich and combined, I pour in the water and bring it to a rolling boil.
5. Cook the Maggi – Time to drop in those noodles! Some days I leave the whole block or some times I break them up a little and let them cook for a minute, just enough to start softening.
6. Finish with peas – Finally, I toss in the frozen peas and let everything simmer for 4-5 minutes, until the noodles are perfectly soft and have absorbed all that amazing flavor. If I’m in the mood for a little extra broth, I splash in a bit more water.
7. Serve immediately! – The best way to enjoy this is piping hot, straight from the pot. And if you’re like me, you’ll probably want to dig in with a spoon and fork because that slightly soupy texture is just irresistible!
Alpana’s Tips
Slice potatoes and carrots thin – This allows them to cook more quickly.
Let the tomatoes break down completely – I always make sure to cook the tomatoes until they’re soft and jammy before adding the water. This helps create a rich, well-balanced masala base.
Adjust the spice to your liking – Kashmiri chili powder gives a beautiful color without too much heat, but if you love spice, feel free to throw in a pinch of red chili flakes or green chilies.
Want it soupier? Add more water! – I like my Maggi with just a little broth, but if you love a slurp-worthy version, simply add extra water and adjust the seasoning accordingly.
Toss in extra veggies or protein – Sometimes, I throw in bell peppers, corn, or even some shredded chicken or a fried egg on top, or scramble the egg right into the noodles. This dish is super customizable!
Eat it fresh! – Maggi is always best right off the stove. If it sits too long, the noodles can soak up all the liquid and get too soft. So, grab your spoon and dig in while it’s hot!
And just like that, my favorite childhood Masala Maggi is ready to be enjoyed! Every time I make this, it takes me right back to when I first started cooking, experimenting with flavors, adding extra veggies, and making it just the way I love it.
This isn’t just a quick noodle dish, it’s pure comfort in a bowl. It’s what I whip up when I need something warm and cozy, when the whole family wants a fast yet flavorful meal, or when those late-night cravings hit. And honestly? No matter how many fancy ramen or noodle dishes I try, this version will always have my heart.
So go ahead, make a bowl, slurp it up, and let me know! Do you have your own special way of making Maggi? I’d love to hear all about it!
Maggi Masala, on our Gypsy Plate… enjoy!
Maggi Masala (Maggi Noodles)
Maggi Masala is the Indian way of cooking ramen! These noodles are spruced up with extra seasonings and some veggies for bulk and nutrition.
Ingredients
- 2 Maggi noodle packets with seasoning packets
- 2 Tbsp vegetable oil
- ¼ tsp mustard seeds (optional)
- ¼ tsp cumin seeds
- 1 small onion, diced small or thinly sliced
- 1 small carrot, diced small or thinly sliced
- ½ small potato, peeled, diced small or thinly sliced
- 2 medium tomatoes, diced
- 1.5 tsp Kashmiri red chili powder or paprika
- ½ tsp coriander powder
- salt, to taste
- ¾ cup frozen peas
- 2.5 cups water
Instructions
- Heat oil on high heat in a pot and add in mustard and cumin seeds. Let them crackle a bit.
- Add in diced onion, carrots and potatoes and cook till they start to soften, about 6-8 minutes.
- Add in tomatoes, salt, Maggi seasoning, red chili powder and coriander powder. Cook for 5-6 minutes, till tomatoes begin to melt down and mix well with the rest of the mixture.
- Add in water and let it boil. Add in Maggi noodles and cook for a minute. Add in peas and continue to cook for 4-5 minutes, or till noodles are soft and cooked to your liking. You can add dash more water to make it a little soupy, or leave it drier.
- Serve immediately.
Nutrition Information
Yield 3 Serving Size 1Amount Per Serving Calories 237Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 686mgCarbohydrates 31gFiber 6gSugar 6gProtein 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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