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Red Pepper, Potato, and Peanut Sabzi

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.

Ingredients

  • 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)

Recipe Preparation

  • 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.

Recipe by Excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Related Video

Priya Makes Red Pepper and Potato Sabzi

Reviews SectionThis was delightful. Full disclosure: in this shelter-in-place era of infrequent grocery shopping and limited supplies when you get there; I used sweet potatoes instead of white and completely skipped the peanuts. This works fine as a tray bake if you don't want to tend a skillet, I found the oven method required a bit more olive oil.AnonymousSan Francisco04/16/20Simple, tasty & quick. Not much else to say.This was amazing and easy to prepare!mikermealsChicago, Illinois01/19/20This was amazing! It was so easy to make and so delicious. Loved the smell and taste of spices!AnonymousLithuania11/28/19Great, quick recipe for a tasty side. Potatoes took significantly longer to cook through than 10 minutes but still a simple preparation. I added some chopped cilantro to finish and it was a big hit. Will definitely make it again - though next time I'll double it to have leftovers.Northern California11/06/19I'm shook. Priya is a legend for monetizing on Indian Americans' two-minute-lazy-af recipes.Thanks Priya for introducing me to this delicious dish! The smell of cumin seeds, fennel seeds, and onions in olive oil was heaven.Toby CurtisEhime, Japan10/31/19I've made something similar to this sans spices and with white beans. It's great comfort food.AnonymousChicago, IL10/30/19I made this for dinner with scrambled eggs, cilantro, and hot sauce. It came out amazing! So easy and super delicious, I'll definitely be making this again!Holly AltNew Berlin, WI10/28/19

Watch the video: Capsicum Curry With Peanut mix


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