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.
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