Red Pepper, Potato, and Peanut Sabzi
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The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice. The resulting colorful, crunchy, woken-up sabzi is an easy side that you can make in 20 minutes or less. You can also double it for an excellent vegetarian main course. Even better: Warm up some tortillas and scramble some eggs, and you’ve got yourself an Indo-Texan breakfast taco party.
- 2 Tbsp. extra-virgin olive oil
- 1 small yellow onion, cut into ½" pieces
- 1 large russet potato, cut into ½" pieces
- 2 medium red bell peppers, cut into ¾" pieces
- 1 tsp. (or more) kosher salt
- ¼ cup roasted unsalted peanuts, crushed
- 1 Tbsp. (or more) fresh lime juice (from about half a lime)
Heat oil in a large skillet over medium-high until shimmering. Add cumin seeds and cook, stirring, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and stir in fennel seeds. Add onion and cook, stirring occasionally, until translucent, 4–6 minutes.
Stir in potato, then spread mixture into an even layer in pan. Cover and cook until potato is tender and not mushy (a little charring on the bottom is A-OK), 7–10 minutes. Stir in bell pepper and salt. Cover and cook until peppers are slightly softened, 5–7 minutes. Using a large spoon or spatula, scrape up the delicious charred bits from bottom of pan and stir into potato mixture.
Stir in peanuts and lime juice. Taste and adjust lime juice and salt, if needed, before serving.