This colorful Indian classic combines sweet red peppers and crispy potatoes into an elevated vegetarian-friendly meal or side. A spritz of lime juice adds an extra flavor pep. Priya suggests pairing it with tortillas and scrambled eggs for an Indo-Texan breakfast taco. This recipe was adapted from Priya's cookbook, Indian-ish: Recipes and Antics from a Modern American Family.
All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.
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Ingredients
- 1 tablespoon olive oil
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ small yellow onion, cut into ½ inch pieces (about ½ cup or 60g)
- 1 medium red bell pepper, cut into ¾ inch pieces (about 1 cups or 120g)
- 1 small russet potato, cut into ½ inch cubes (about ½ cup or 75g)
- ½ teaspoon kosher salt
- 2 tablespoons roasted unsalted peanuts, crushed
- 1 tablespoon fresh lime juice
Preparation
- Add oil, cumin, fennel seeds, onion, peppers into the Anyday dish and cover the dish with the lid (knob lifted).
- Cook for 3-4 minutes, or until vegetables have softened.
- Add the potatoes and spread evenly in the dish cover, and continue to cook for 4-5 minutes, or until potatoes are tender. Optional: if you’d like to char the vegetables, transfer this mixture to a baking sheet and broil until the peppers and potatoes turn slightly brown.
- Stir in the crushed peanuts and lime juice to taste.
Suggestions
- Use a mixture of peppers for an eye-catching dish.
Recipe Notes
- Find out more about Priya at priyakrishna.me
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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