- I'm really glad that it's just
- Why do I need vegetables?
- Sola and Brad in the test kitchen
and no one to judge me
for my bell peppers.
You know what I mean?
- Bell peppers?
I love bell peppers.
- Thank you, oh my God, yes!
Did you see the video where
Andy like throws away my bell peppers.
- And people have a bad opinion about them
because they go to the supermarket,
- I completely agree!
- they get one that's been sitting in a
yada yada warehouse I don't know.
[upbeat music]
All right we're making a red
pepper potato and peanut sabzi.
This is like a very
quick six ingredient dish
that my mom kinda threw
together on a week night
when she was short on time.
So, I mean a sabzi is kind
of a all encompassing word.
It can refer to just like
vegetables themselves
but as a dish it refers
to sauteed vegetables.
And you know there are a lot
of really classic sabzis,
I've made aloo gobi
for you that's a sabzi.
But when my mom immigrated here
she discovered new vegetables
and new combinations
and was like what are
different combinations
of vegetables and spices that I can do.
What are new sabzis I can make?
And red pepper and
potatoes she just thought
went together really well.
Potatoes just like soak
up spices really nice,
they're kind of a sabzi staple
and the bell peppers are this like
very sweet kinda spicy al
dente crunch in the mix
and it's just like a really
beautiful combination.
Okay, so we're gonna go
medium-high heat at first
and we're gonna heat up our oil.
Agee, olive oil, avocado oil,
choose your own adventure.
My mom really likes the way that olive oil
tastes in this dish
because it's this really nice like
fruity sweet contrast
to the kinda like rustic
earthy taste of the potatoes.
In general my mom is a
big fan of olive oil.
So we're gonna have the
heat on about medium-high
and that's kinda what you want
when you're blooming spices.
This process happens really
quick so you just wanna be
watching, smelling,
making sure your spices aren't burning.
So here we go.
Here we are.
If you're nervous about burning spices
which I was when I first
started cooking Indian food,
is I just worked on a lower heat.
My mom toasts spices on high heat
because she is a maniac
and I'll never do that.
Fun thing about fennel seeds
is you can eat them whole
as a natural breath freshener.
Yes, I know I said that
about cardamom pods
but it's also true about fennel seeds.
Like you go to Indian restaurant
you'll see like a big
thing of often times like
candied fennel seeds that
you can just take and eat.
I wouldn't recommend doing
that in an Indian restaurant
'cause it's usually kinda
like the bar peanuts
where everyone's stuck there hand in.
My mom always used to be like,
Oh what?
Oh, you want one?
My mom always used to be
like there's pee in there.
So fennel seeds in Hindi, really easy.
I didn't know what they were in English
for a really long time.
It's saunf
and then cumin seeds are jeera.
Onion, pyaaz
I always imagined pyaaz as this like
cool new kid in school.
This is pyaaz.
Alright so we're adding our fennel seeds
and then we're gonna also add our onions.
Oh, the sizzle.
Truly why isn't everyone
making Indian food.
Just the smell of onions
toasting in spices.
Does this just feel like deja
vu whenever I come on here
and it's like alright she's gonna
put the oil and the spices and
the onion and the lime juice.
There's lime juice coming don't worry.
Okay, so when you cook fennel seeds,
so when you taste them it's like
this sweet floral note
but when you cook them
you get a different smell entirely.
I'm trying to describe this to you,
it's like a little bit kind of like a
funkier almost like
mushroom-y type of note to it.
It just like completely
changes it's character,
especially when you mix it with onions.
Cumin seeds, fennel
seeds, and onion are like
a Holy Trinity upon which you can kind of
add a lot of things.
Like I could put spinach
here, I could do broccoli,
I could do carrots.
I'm gonna just let this
hang of another few minutes.
Okay, our onions are sauteing.
They're getting nice and translucent.
We're gonna add the potatoes,
and we're gonna add the peppers.
We're gonna add the potatoes
first and let them cook
because they take a bit longer
and then we're gonna add the peppers.
The point of adding the
peppers a little bit later
is one they cook in a shorter time,
two we want them to be a little al dente
'cause that's how I like my peppers.
Wow this kind of smells like fajitas,
doesn't this smell like fajitas?
Are you getting fajita vibes?
You just want to spread them
into a single uniform layer
before you put the dhakkan on.
[laughing]
Alright that's gonna be
about five to seven minutes.
So yeah, oh, these are perfect.
I firmly believe that you want to
burn your potatoes a little bit.
'Cause that these like
burny bits on the bottom
are like kind of make
potatoes taste really good.
We're gonna throw in our red peppers
and then we're gonna
add a teaspoon of salt.
So now I'm just gonna turn
the heat down a teeny bit
and we're gonna cover them
for like three more minutes.
Yeah dhakkan back on
and we're going to crush the peanuts.
- [laughing] Wow.
- Too slow!
These are just roasted unsalted peanuts
literally that blue lidded
planter's thing that you get.
What is it that bottle you get will do,
just make sure they're not salted.
Can you toast these peanuts
if you want like a little
extra peanutiness?
Definitely.
I'm just gonna give these a rough chop.
But shark movies it's just
they're just too absurd.
They're just absurd enough.
And like you know, if you
really do study sharks like
they don't wanna hurt humans.
Zombies, they want to hurt humans.
All right lets check on these peps.
Oh, hot.
I'm gonna give them two more minutes.
I'm gonna give them a
teeny bit more salt too.
We are good to go.
Oh, oops.
Oh, no.
[laughing]
[yells]
Sorry.
I grew up in Texas where
we ate breakfast tacos.
My favorite breakfast taco was like,
flour tortilla, soft scrambled eggs,
like burnt ass potatoes, and cheese.
Is there anything better?
[twangy country music]
Alright so we're gonna
just scoop up the peanuts
and put them in here.
No peanut allergies.
You really need to be more
cognizant of allergies.
We could have killed someone in here.
Alright now we're gonna lime it up.
Oh, I love when my food turns out edible.
[laughing]
I don't know it's just like a huge win
when you taste your food
and it is delicious.
Like no matter how many
times you cook something
and you like become a cook book author,
you cook stuff on camera.
It's just like a nice feeling.
One idea is if you really wanna take this
to the next level get
some flour tortillas,
soft scrambled eggs.
Put this in a breakfast taco,
it would taste so good.
I mean do we have tortilla,
do we have flour tortillas?
Hey, Gaby.
Tortillas?
- [Gaby] Look, it's your lucky day.
- Huh?
- Cheap three ninety-nine
for my neighborhood.
- [Priya] Oh amazing.
I'm just, we're just gonna go rogue here.
- We have every kind of tortilla.
- [Priya] Can we have flour?
[laughing]
- We have, wheat is good--
- Oh.
Whats your?
Oh my God, this is Gaby's video now
This is just.
Oh my god you do it
directly over the fire?
You're like my mom, you're a wild woman.
- Well lets put it,
yeah, you should notice.
- [Priya] this is exactly how we do rotis.
It's like we're making rotis
except they're tortillas.
- Yeah I mean I trust that
this a stove to be clean.
[laughing]
- We're gonna make a
breakfast taco without the
essential component of the
breakfast taco which is the eggs.
This is like the most
Texas that I've ever gotten
in one of these videos.
Thank goodness Gaby and
Rick are in the kitchen.
You can get high quality
tortillas and queso fresco.
My mom is gonna be like what
are you doing with my recipe?
- And then I squirt?
- Squirt a little nimbu.
- Little nimbu.
Put more peanuts?
- You can put more peanuts if you want,
it already has peanuts.
- Oh, cheese.
My hands like this?
- Yeah just crumble it.
- My hands are blessed,
they are always clean.
[laughing]
I tilt my head.
- [Priya] Oh yeah, do your thing Gaby.
- Yummy.
- Really good.
These are good tortillas.
I just feel like people don't like
burn their shit enough, you know?
Like I just love the
char, the flavor of char.
- How else will you eat it?
- With roti over rice.
- Rice.
- Yeah roti and rice is
pretty standard Indian food.
But yeah, you could put
this over salad greens.
You can do whatever.
- Thank you so much.
- Thank you, Gaby,
for making the tortillas.
- I'm taking these to my desk.
- Okay.
- Bye.
- I mean without the banter it would have
taken literally 15 minutes.
Fennel seeds, cumin seeds, oil, onion.
you can literally use
that as a blank canvas
for any vegetables.
But potatoes and peppers
happen to taste really, really good.
What else do you want me to say?
Also like in shark movies,
they're usually like pretty reckless.
They're just kinda going in there,
not really paying attention.
- Probably drinking.
- They have open wounds.
Yeah, they're drinking it's
just really irresponsible.
