Step 1

1 In a large skillet over medium-high heat, heat the oil until shimmering

Step 2

2 Add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute

Step 3

3 Reduce the heat to medium and stir in the fennel seeds until they are fragrant, about 1 minute

Step 4

4 Add the onion and cook, stirring occasionally until translucent, about 5 minutes

Step 5

5 Stir in the potato, then spread the mixture into an even layer in the pan

Step 6

6 Cover and cook for 7 to 10 minutes, until the potato is tender and not mushy, adjusting the heat as needed (a little charring on the bottom is okay)

Step 7

7 Stir in the bell peppers and salt

Step 8

8 Cover and cook, stirring occasionally, until the peppers are slightly softened, 5 to 7 minutes

Step 9

9 Use a serving spoon or spatula to scrape up the charred bits from the bottom of the pan and stir them into the dish

Step 10

10 Stir in the crushed peanuts and lime juice

Step 11

11 Taste and add more lime juice and/or salt, as needed

Step 12

12 Serve right away