The Indian-Ish Side Dish That Will Upend Your Weeknight
There are some books I can’t help but be instantly obsessed with, but my obsession with Indian-ish even predates its publication. I am lucky enough to have recipe tested for Priya Krishna’s new tome and I fell in love with it from first concept. Priya’s book is based off of her mother’s recipes that she made for her family when she moved from India to Texas. The book is called Indian-ish because of the adaptations that were made to create the recipes in the US - and as such it makes it one of the most approachable and fun books for a US audience.
I was lucky enough to live in India for a year so I am already predisposed to having an unhealthy love for any Indian cookbook that crosses my desk. But this one is special because it speaks to a uniquely American experience as well. For those who are intimidated by Indian cooking this is a good place to start - not just because the ingredients are more readily available but also because so many of the recipes are aimed towards the kind of weeknight cooking that Priya grew up with and we all tend to need in our lives.
I loved having Priya come to the kitchen and share her potato and red pepper side dish. Watch the video below or make the full recipe - and then if you’re tempted, make sure to pick up the book!
Red Pepper, Potato, and Peanut Sabzi
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 small yellow onion, diced into ½-inch pieces
1 large russet potato, diced into ½-inch cubes
2 medium red bell peppers, diced into ¾-inch pieces
1 teaspoon kosher salt, plus more if needed
¼ cup roasted unsalted peanuts, crushed
1 tablespoon fresh lime juice (from about half a lime), plus more if needed
In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Reduce the heat to medium and stir in the fennel seeds. Add the onion and cook until translucent, 4 to 6 minutes.
Stir in the potato, then spread the mixture into an even layer in the pan. Cover and cook for 7 to 10 minutes, until the potato is tender and not mushy (a little charring on the bottom is A-OK). Stir in the bell peppers and salt. Cover and cook for 5-7 minutes, until the peppers are slightly softened. Use a serving spoon or spatula to scrape up the delicious charred bits from the bottom of the pan and stir them into the dish.
Stir in the crushed peanuts and lime juice. Taste and adjust the lime juice and salt, if needed, before serving.
Red Pepper, Potato, and Peanut Sabzi is 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.