Spicy Tomato and Potato Maggi Delight

1.Heat oil in a pan over medium heat.

2.Add the chopped onions and sauté until they become translucent.

3.Stir in the grated ginger and cook for another minute until fragrant.

4.Add the chopped tomatoes and cook until they soften and release their juices, about 5 minutes.

5.Add the diced potatoes to the pan and mix well with the tomato-onion mixture.

6.Pour in 2 cups of water and season with salt and black pepper. Bring to a boil.

7.Once boiling, reduce the heat to medium-low and cover the pan. Cook for about 10 minutes or until the potatoes are tender.

8.Add the Maggi noodles (without the tastemaker) to the pan and stir well.

9.Cook for 2 minutes, then add the tastemaker from the Maggi packets and mix thoroughly.

10.Continue to cook for another 2-3 minutes until the noodles are cooked and the water is mostly absorbed.

11.Remove from heat and stir in the curd until well combined, creating a creamy texture.

12.Serve hot, garnished with additional black pepper if desired.