Creamy Makhni Maggi Delight

1.In a large pot, bring 4 cups of water to a boil. Add the Maggi noodles and the tastemaker sachets that come with the noodles. Cook for 2 minutes until the noodles are slightly soft, then drain and set aside.

2.In the same pot, melt the butter over medium heat. Add the ginger-garlic paste and sauté for about 1 minute until fragrant.

3.Pour in the tomato puree and cook for 3-4 minutes, stirring occasionally until the mixture thickens slightly.

4.Add the heavy cream to the tomato mixture and stir well to combine. Bring to a gentle simmer.

5.Stir in the red chili powder, garam masala, sugar, and salt. Adjust seasoning to taste and let the sauce simmer for another 2-3 minutes.

6.Add the cooked Maggi noodles to the creamy sauce and toss gently to coat the noodles evenly with the sauce.

7.Remove from heat and garnish with fresh coriander leaves before serving.