Method to Prepare

Add 2 cups of water to a deep saucepan, bring it to a rolling boil.

Break in your Maggi and cook for a minute, use a fork to gently release the bundle of noodles.

Add in the two packs of tastemaker and continue to cook it for another minute, taking care not to over cook it.

Tip the noodles into a wide serving bowl.

In a small frying pan, heat Nanak Ghee to medium heat. Add mustard seeds, when it pops add-in cumin, garlic asafetida, kashmiri lal mirch, green chili and curry leaves and sauté until everything is fragrant for about 30 seconds.

Take the tadka off the heat and add it to the bowl of noodles. Toss till everything is well combined.

Garnish with freshly chopped cilantro and serve.