Join Priya in the Test Kitchen as she makes potato pepper sabzi. Check out the recipe here:
1 large russet potato, cut into ½" pieces¼ cup roasted unsalted peanuts, crushedHeat 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.
Stir in potato, then spread mixture into an even layer in pan. Cover and cook until potato is tender and not mushy , 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.Recipe by
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.
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