Red Pepper, Potato, and Peanut Sabzi

Name: Red Pepper, Potato, and Peanut Sabzi
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 tsp. cumin seeds; 1 tsp. fennel seeds; 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)

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Servings: 4

Author : Priya Krishna

recipes russet potato onion

Ingredients

Remove All · Remove Spices · Remove Staples

2 Tbsp. extra-virgin olive oil1 tsp. cumin seeds1 tsp. fennel seeds1 small yellow onion, cut into ½" pieces1 large russet potato, cut into ½" pieces2 medium red bell peppers, cut into ¾" pieces1 tsp. (or more) kosher salt¼ cup roasted unsalted peanuts, crushed1 Tbsp. (or more) fresh lime juice (from about half a lime)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Stir in peanuts and lime juice. Taste and adjust lime juice and salt, if needed, before serving.