Heat a wok over medium flame. Pour 2 tbsp oil and allow it to heat up.

Then add the paneer pieces in the wok. Cook until they become golden brown in colour.

Be very gentle while flipping the paneer pieces. As they might break easily.

Once they become golden brown, take them out and keep them aside to cool down.

In the same wok, pour 1 tbsp oil then add chopped garlic to the wok. Cook for a couple of minutes. Make sure the raw garlic smell disappears.

Once the garlic turns golden, add chopped onions. Cook for 5-6 minutes. They should become translucent and slightly golden around the edges.

Meanwhile, the onions are cooking, heat water in a saucepan/pot. Once it starts boiling, add Maggi noodles. Cook the noodles as per package instructions. Make sure you don’t overcook it.

Then drain the noodles, pour them on a plate, drizzle oil over them and toss well. The oil will prevent them from sticking together. Keep them aside.

Once the onions are translucent, add chopped spring onion, barbeque sauce, green chilli sauce, black pepper powder and salt. Give a good mix.

Add the fried paneer pieces. Then mix well. Make sure all the paneer pieces are well coated.

Then add the Maggi tastemaker. Mix well.

Add the cooked Maggi noodles to the wok. Toss everything well but be very gentle. Using two forks/ladles or a pair of tongs, mix everything nicely.

The noodles may stick a little at first, but be very gentle and quick. Toss everything well. If needed, you can add a little extra oil and barbeque sauce.

Transfer it to the serving plate, garnish with chopped spring onions. Barbeque Paneer Maggi is ready to serve.