Red Pepper, Potato, and Peanut Sabzi
Ingredients
The base
-
2
Tbsp.
extra-virgin olive oil
-
1
tsp.
cumin seeds
-
1
tsp.
fennel seeds
-
1
small
yellow onion
-
1
large
russet potato
-
2
medium
red bell peppers
Seasoning and garnish
-
1
tsp.
kosher salt
-
ΒΌ
cup
roasted unsalted peanuts
-
1
Tbsp.
fresh lime juice
Instructions
- Heat oil in a large skillet over medium-high heat until shimmering.
- Add cumin seeds and cook until they turn a medium shade of brown, about 1 minute.
- Reduce heat to medium and stir in fennel seeds.
- Add onion and cook until translucent, about 4β6 minutes.
- Stir in potato and spread mixture evenly in the pan.
- Cover and cook until potato is tender, about 7β10 minutes.
- Stir in bell pepper and salt, cover, and cook until peppers are slightly softened, about 5β7 minutes.
- Scrape up any charred bits from the bottom of the pan and stir into the potato mixture.
- Stir in peanuts and lime juice, adjusting lime juice and salt as needed before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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