Afghani Maggi

Afghani Maggi

 

Serving - 5

 

Cashews - 5

Almond - 5

Water -30 milliliters

Maggi - 200 grams

Hot water - 1 litre

Water - 60 milliliters

Curd - 150 grams

Salt - 1/4 teaspoon

Black pepper - 1/4 teaspoon

Cumin powder - 1/4 teaspoon

Bell pepper - 80 grams

Carrot - 40 grams

Sweet corn - 40 grams

Cabbage - 40 grams

Butter - 1 tablespoon

Ginger - 1 tablespoon

Green chili - 1 teaspoon

Dry fenugreek leaves - 1 teaspoon

Lemon juice - 1 teaspoon

Maggi masala - 2 tablespoons

Charcoal

Ghee - 1 tablespoon

 

 

PREPARATION

1. In a bowl, add 5 almonds, 5 cashews and 30 milliliters water.
2. Soak for 30 minutes.
3. In a bowl, take 200 grams maggi add 1 litre hot water.
4. Mix and let it steep for 2 minutes.
5. Drain water and keep aside.
6. Take soaked almonds, cashews and add 60 milliliters water.
7. Transfer it to blender and blend to a smooth paste.
8. In bowl , add 150 grams curd, blended paste, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder. Mix well.
9. Now add 80 grams bell pepper, 40 grams carrot, 40 grams sweet corns, 40 grams cabbage and mix well.
10. Marinate for 20 minutes and keep aside.
11. In a pan, add 1 tablespoon butter, 1 tablespoon ginger, 1 teaspoon green chili. Stir well.
12. Now add marinated vegetables mixture, mix and cook for a while.
13. Then, add 1 teaspoon dry fenugreek  leaves, 1 teaspoon lemon juice, 2 tablespoons maggi masala and give it a nice mix.
14. Add maggi and mix all the ingredients properly.
15. Remove the pan from heat, transfer in bowl.
16. Place heated charcoal in the maggi bowl and add 1 tablespoon ghee over it.
17. Cover it for 2-3 minutes.
18. Take out the charcoal.
19. Serve hot.