Add 4 cups of water to Maggi and boil for 5 minutes adding one drop of oil (to avoid maggi from sticking). Drain the water using a strainer and keep under running cold water. Drain excess water. Keep aside.
In a kadai, add oil and add onion. When Onions turn brownish add tomato. Add 1/2 spoon chilly powder and salt (chilly powder is optional and to be added only if you prefer the maggi to be little spicy).
Once it is well blended and tomatoes are cooked, add potatos, Carrots & peas. Sprinkle little water and cover with a lid and let the vegetables cook.
When vegetables are almost cooked, add the masala from the Maggi. Ensure no lumps are formed.
Now add the cooked Maggi to this and mix well. The Maggi should not get mashed.
Serve hot with Tomato Ketchup.