These capsicums have bags of flavour thanks to the delicious combination of herbs and spices. The pomegranate molasses adds extra depth of flavour.
Toast the onion seeds in a dry frying pan until fragrant, about 2 minutes. Set aside.
In a small bowl, whisk together the pomegranate molasses and
Heat the oil in a large frying pan over a medium–high heat and add the potatoes. Cook, constantly turning the potatoes over, for about 5 minutes. Add the cumin, paprika, garam masala, onion seeds and salt and pepper. Continue cooking and turning until the potatoes are golden and only just tender. Add the silverbeet and toss until wilted. Add the pomegranate molasses mixture, scraping the bottom of the pan as it bubbles up, and cook until the liquid is absorbed and the potatoes are glossy. Remove from the heat and gently stir through the yoghurt. Taste for seasoning.
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