Skip to main content
Bon Appétit

Red Pepper, Potato, and Peanut Sabzi

4.8

(33)

Indianish Sabzi
Photo by Laura Murray, food styling by Kat Boytsova

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. 

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.

Recipe information

  • Yield

    4 servings

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)

Preparation

  1. 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.

Explore Bon AppétitIndianSouth AsianAsianBell PepperVegetablePotatoPeanutNutRusset PotatoQuickOne-Pot MealsSideVeganVegetarianDairy-FreeGluten-FreeSautéDinner
Sign In or Subscribe
to leave a Rating or Review

How would you rate Red Pepper, Potato, and Peanut Sabzi?

Leave a Review

Reviews (33)

Back to Top

  • Substituted raw cashew for the peanut and doubled the lime juice - perfect. Side of rice and wrapped it all in lettuce for a great weeknight vegan dinner.

    • Aimster

    • Syracuse, NY

    • 9/28/2022

  • This was delicious! We ate this like tacos with cauliflower sandwich thins from Costco and it was perfect.

    • Shruti

    • San Antonio

    • 8/8/2022

  • Really easy and good but the ultimate hack is to use frozen shredded potatoes (hash browns). Everything comes out so yummy. I also added eggs like someone below recommended. Ate it with dosa and a mint chutney.

    • Jay in RVA

    • Richmond

    • 5/11/2022

  • Delicious and easy! Served with some grilled naan

    • Anonymous

    • 2/20/2022

  • Super fast, tasty recipe. The spices were very fragrant which was definitely what made the dish. I added cubed tofu to the mix, which was excellent, and I would recommend it. Thank you, Bon Appetit!

    • Abbey

    • South Carolina, USA

    • 7/7/2021

  • Surprisingly good and easy, even with orange bell peppers and white potato. Used a bit less salt, and lemon instead of lime juice. Keeper.

    • Fran

    • Mexico

    • 11/16/2020

  • Surprisingly good and easy, even with orange bell pepper and white potato. Used a bit less salt, and lemon instead of lime juice. Also cashews, due to peanut allergy. Keeper.

    • Fran

    • Mexico

    • 11/16/2020