PANEER HOT GARLIC MAGGI

For the paneer:

• 100 gm Paneer
• 1 Tbsp. Corn Flour
• 1 Tbsp. Oil

For the Maggi:

• 1 packet Maggi Noodles
• 1 packet Maggi masala
• 1 Tbsp. Oil/Sesame Oil
• 3-4 cloves of Garlic, finely chopped
• 1 Green Chilli, finely chopped
• ¼ cup Spring Onion Whites, sliced
• ½ cup Carrot, julienned
• ½ cup Mixed Peppers, sliced
• 3 Tbsp. Pepperwicks Hot Garlic Dip
• 2 Tbsp. Spring onion greens, chopped
• Salt and pepper, to taste

For garnish:

• Spring Onion Greens

1. Bring water to a boil in a pot and cook the noodles until 90% done. Drain, coat with 1 tsp. oil and set aside. Do not discard the water.
2. Add in paneer and corn flour in a bowl. Mix and set aside.
3. In a pan, add in oil and cook the paneer on both sides until golden brown. Remove and set aside.
4. In the same pan, add in some oil, garlic, spring onion whites and green chillies. Sauté for a minute.
5. Add in carrots along with a pinch of salt and cook for a minute.
6. Next, add in the mixed peppers, maggi masala, Pepperwicks Hot Garlic Dip and a dash of noodle water. Cook for a minute.
7. Add in the cooked paneer and spring onion greens and mix.
8. Add in the boiled noodles and toss until the noodles are well coated. Check for final seasoning and adjust to taste.
9. Transfer the noodles onto a serving dish, garnish with spring onion greens, and serve hot.

• You can use vegetables like mushrooms and baby corn along with the paneer.