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Tasty Makhani Maggi | How To Make The Best Makhani Maggi Noodles
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RECIPE
INGREDIENTS
Makhani Sauce
500 grams tomato, (about 5 medium), chopped
4 cloves (laung)
3 green chillies, fresh, deseeded, finely chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 1⁄2 teaspoons salt, or to taste
4 green cardamom pods
2 teaspoons red chilli powder, mild
2 1⁄2 teaspoons sugar
7 tablespoons butter
2 teaspoons dried fenugreek (kasuri methi)
1 piece ginger, 1-inch, julienned into matchstick-size pieces plus 1 teaspoon for garnish, separate use
1/3 cup cream
210 grams maggi noodles, (3 packets)
COOKING METHOD
- Add chopped tomatoes to a medium kadhai over high heat. Stir and cook for about 2 minutes before adding 2 cups (500 ml) water. Toss in cloves, green chillies, garlic paste, ginger paste, salt, green cardamom pods, and red chilli powder. Stir well to mix.
- Reduce heat to low and continue to simmer, stirring occasionally, till reduced to less than half in volume and thickened to a sauce-like consistency.
- Take kadhai off the heat and remove whole spices (cloves and cardamoms) and discard. Run the sauce ion a blender till smooth, then strain through a sieve.
- Clean kadhai and place it on medium heat. Gently pour in the strained tomato sauce and bring to a quick simmer. Add sugar and stir to dissolve. Add butter and continue to stir until butter melts into the sauce. Toss in kasuri methi and juliennes of ginger (leaving enough for the final garnish). Stir. Pour in cream, stir, and simmer for another 30 seconds. Remove from heat and set aside.
- Bring 1 liter of water to a rolling boil in a medium saucepan. Add maggi noodles (omitting the flavoring packet enclosed) and cook for 2 minutes. Drain noodles.
- Place noodles in a serving bowl and ladle in as much of the makhani sauce as you like. Mix well. Garnish with ginger juliennes and serve hot
Cook's Note: Do not add the flavoring that comes along with maggi noodles. It is not required for this recipe
- Add chopped tomatoes to a medium kadhai over high heat. Stir and cook for about 2 minutes before adding 2 cups (500 ml) water. Toss in cloves, green chillies, garlic paste, ginger paste, salt, green cardamom pods, and red chilli powder. Stir well to mix.
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