Red Pepper, Potato, And Peanut Sabzi



  1. In a skillet over medium-high heat, warm the oil.
  2. Once the oil begins to shimmer, add the cumin seeds and cook, for 1 minute max.
  3. Reduce the heat to medium and stir in the fennel seeds.
  4. Add the onion and cook, 4 to 6 minutes.
  5. Stir in the potato, then spread the mixture into an even layer in the pan.
  6. Cover and cook for 7 to 10 minutes.
  7. Stir in the bell peppers and salt.
  8. Cover and cook for 5 to 7 minutes.
  9. Scrape up the charred bits from the bottom of the pan and stir them into the dish.
  10. Stir in the crushed peanuts and lime juice.
  11. Taste and adjust the lime juice and salt, if needed, before serving.