Name: Red Pepper, Potato, and Peanut Sabzi
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)

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.

Recipe notes