Keema Maggi with Achari Chili Oil

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: 500 (approx.)
Servings: 4

Are you ready to spice up your instant noodles game? This Keema Maggi with Achari Chili Oil recipe is a flavor-packed dish that combines the beloved Maggi noodles with a savory ground beef keema, all enhanced by a homemade Achari chili oil. Perfect for a quick yet indulgent meal, this recipe will elevate your everyday dinner.

Ingredients

For the Achari Chili Oil:

• 2 tablespoons red pepper flakes
• 1 tablespoon Sichuan chili flakes
• 1 tablespoon granulated sugar
• 2 teaspoons amchur (mango powder)
• 2 teaspoons panch phoron (Bengali whole spice blend)
• 2/3 cup canola oil
• 2 cloves garlic
• 2 whole green cardamom pods
• 2 whole cloves
• 1 (1-inch) cinnamon stick
• 1/4 cup soy sauce

For the Keema:

• 1 (2-inch) piece ginger
• 2 cloves garlic
• 1 to 2 green Thai chiles or serrano peppers
• 4 whole green cardamom pods
• 4 whole cloves
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground cayenne
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon kosher salt, plus more as needed
• 1 small yellow onion
• 2 medium scallions
• 1 pound ground beef
• 4 (70-gram) packages Maggi masala-flavored instant noodles
• 1/4 cup canola oil
• 1 cup warm water
• 1/4 cup ketchup
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 cup frozen peas
• 1 teaspoon garam masala

Directions

Make the Achari Chili Oil

1. In a medium heatproof bowl, combine:
   • 2 tablespoons red pepper flakes
   • 1 tablespoon Sichuan chili flakes
   • 1 tablespoon granulated sugar
   • 2 teaspoons amchur
   • 2 teaspoons panch phoron
2. In a small saucepan, heat over medium heat:
   • 2/3 cup canola oil
   • 2 peeled garlic cloves
   • 2 whole green cardamom pods
   • 2 whole cloves
   • 1 (1-inch) cinnamon stick
   • Until the oil begins to bubble. Remove from heat and discard the aromatics.
3. Carefully pour the hot oil into the spice mixture and stir to combine. Let cool and infuse for at least 30 minutes.
4. Add 1/4 cup soy sauce and stir to combine. For the best flavor, make the chili oil at least 1 day in advance. Refrigerate in an airtight container for up to 6 months.

Make the Keema

1. Prepare the following ingredients and add to the same small bowl as you complete each:
   • Peel and mince 1 (2-inch) piece ginger until you have 2 tablespoons.
   • Mince 2 garlic cloves.
   • Trim and halve 1 to 2 green Thai chiles or serrano peppers lengthwise; remove and discard the seeds, then finely dice the peppers.
   • Add 1 tablespoon ground coriander, 2 teaspoons ground cumin, 1 teaspoon ground cayenne, 1/2 teaspoon ground turmeric, and 1/2 teaspoon kosher salt.
2. Dice 1 small yellow onion. Thinly slice 2 medium scallions on a slight diagonal.
3. Place 1 pound ground beef in a medium bowl. Sprinkle with 1 of the Maggi noodle seasoning packets and gently mix with your hand or a fork until just combined. Do not over mix.
4. In a large skillet, heat 1/4 cup canola oil over medium heat until shimmering. Add the onion, 4 whole green cardamom pods, and 4 whole cloves. Sauté until the onion is translucent and the spices are fragrant, about 3 minutes. (This is a good time to start boiling the water for the instant noodles.)
5. Add the ginger mixture. Reduce the heat to low and cook, stirring often, until the spices are fully incorporated, about 2 minutes.
6. Meanwhile, in the now-empty bowl, combine 1 cup warm water, 1/4 cup ketchup, and 2 tablespoons tomato paste.
7. Add the ketchup mixture to the pan and bring to a simmer. Add the seasoned meat and cook for about 2 minutes, breaking it up into bite-sized pieces with a wooden spoon. Add 1 cup frozen peas and stir to combine.
8. Cover and cook, stirring occasionally, until the peas and meat are cooked through, and some of the oil has risen to the top, about 8 minutes.
9. Prepare 4 (70-gram) packages of Maggi instant noodles according to package instructions, leaving out the seasoning. Drain, add 2 tablespoons of the achari chili oil, and toss until coated. Divide into 4 to 6 bowls and set aside.
10. Sprinkle 1 teaspoon garam masala and a second Maggi seasoning packet (discard the remaining packets) into the pan and stir to combine. Taste and season with kosher salt as needed.
11. Top the noodles with the meat mixture. Garnish with the scallions and more chili oil.

Enjoy this delightful fusion of flavors and spices with your friends and family! This Keema Maggi with Achari Chili Oil will surely become a household favorite. Happy cooking!

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