Makhani Maggi Noodles Recipe | Maggi Recipes | Makhani Maggi

What is Makhani Maggi?

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
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Let’s talk about the ingredients for Makhani Maggi

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!!

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How to make Makhani Maggi

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.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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