Makhani Maggi is instant Maggi noodles cooked in delicious buttery and creamy tomato based gravy, with the hint of kasuri methi. It is the kind of Maggi that could be served by the restaurants!! Makhani Maggi can be served during kitty parties or can be prepared for a Sunday brunch. Another interesting Maggi on the blog is Tadka Maggi
Try our collection of Maggi Recipes. For Recipes, link click HERE.
Instant Maggi Noodles
Maggi noodles are easily available in every grocery store in India. You may use any variety of these noodles to make Maggi.
Tomato puree
Grated tomatoes won’t do the job for you. Tomato puree is what you will need. You can learn to make it here. Maggi gets its texture from tomato puree and the cooking time is also reduced.
Other ingredients
No makhani gravy is complete without some cream and butter. Apart from that kasuri methi takes it to the restaurant level. And believe me, all these flavors compliment the Maggi masala so well that you will end up wondering why you didn’t try it earlier!!
1. Boil Maggi noodles : In a pan boil 3 cups of water. Bread and put 1 pack of Maggi noodles in it. Let it boil for 2 minutes. Strain the boiled noodles and keep aside.
Tips: You may drizzle few drops of oil on the boiled and strained noodles. This would prevent them from sticking. Important: DO NOT OVERCOOK THE NOODLES
2. Heat oil and butter and add red chili powder and fenugreek leaves powder : In another pan heat 1 tsp oil. Add 1 tsp butter. When it starts to melt, on low flame, add ½ tsp Kashmiri red chili powder and ½ tsp fenugreek leaves powder. Sauté for 10 seconds. Do not burn the spices.
3. Add tomato puree and heavy cream : Add ½ cup tomato puree. Cook till the oil oozes. Add 2 tbsp heavy cream and cook for 30 seconds.
4. Add tomato ketchup and boiled noodles and mix well : Add 1 tsp tomato ketchup and mix. Add boiled noodles and toss well with the gravy.
5. Add Maggi masala, salt and finish off with dried fenugreek leaves and heavy cream : Add the Maggi masala and salt to taste. Garnish with some dry fenugreek leaves and heavy cream.
Tips:Important: Remember Maggi masala too has salt, enough for the noodles.
6.Bon appétit : Serve makhani Maggi hot with some bread slice.
PREP TIME Nil
COOK TIME 10 minutes
TOTAL TIME 10 minutes
• 1 pack of maggi noodles including the masala sachet in it
• 1 tsp oil
• 1 tsp butter
• ½ tsp kashmiri red chili powder
• ½ tsp dried fenugreek leaves (kasuri methi) powder + for garnishing
• ½ cup tomato puree
• 2 tbsp heavy cream + for garnishing
• 1 tsp tomato ketchup
• Salt to taste
1. Boil maggi noodles
In a pan boil 3 cups of water. Bread and put 1 pack of maggi noodles in it. Let it boil for 2 minutes. Strain the boiled noodles and keep aside.
Tip: You may drizzle few drops of oil on the boiled and strained noodles. This would prevent them from sticking.
Important: DO NOT OVER COOK THE NOODLES
2. Heat oil and butter and add red chilli powder and fenugreek leaves powder
In another pan heat 1 tsp oil. Add 1 tsp butter. When it starts to melt, on low flame, add ½ tsp kashmiri red chilli powder and ½ tsp fenugreek leaves powder. Sauté for 10 seconds. Do not burn the spices.
Tip: Kashmiri red chilli powder give a nice colour to the dish without adding much heat.
3. Add tomato puree and heavy cream
Add ½ cup tomato puree. Cook till the oil oozes. Add 2 tbsp heavy cream and cook for 30 seconds.
4. Add tomato ketch up and boiled noodles and mix well
Add 1 tsp tomato ketchup and mix. Add boiled noodles and toss well with the gravy.
5. Add maggi masala, salt and finish off with dried fenugreek leaves and heavy cream
Add the maggi masala and salt to taste. Garnish with some dry fenugreek leaves and heavy cream.
Important: Remember maggi masala too has salt, enough for the noodles.
6. Bon appétit
Serve makhani maggi hot with some bread slice.
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