Pakistani Soya Aloo – Potatoes + Dill = Deliciousness

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Yes, I am a mathematical genius like that. Don’t beat yourself up about it, all of us just aren’t wired that way….

I kid, although now that I am on the subject of math I should point out that baking really helped my fraction game. Half my life my mother would say “Oh yeah, this recipe that feeds 12 people, go ahead and make 3.5 times the amount.” Now if only calculus and baking were somehow related. 

So this Soya Aloo recipe is one I learnt from my aunt of Meethi Tikiyaan fame. Doctor Aunty as I call her frequently made Soya Aloo while my mother didn’t. I was keen to learn how so in classic family fashion a sleepover was arranged so I could watch her work her magic. Doctor Aunty in case you didn’t guess is a Doctor and keeps pretty long hours. So one night armed with my toothbrush, pajamas, and eager beaver enthusiasm, I showed up at her place. She asked me to cut the potatoes (and yelled at me about 20 times about not doing it properly). She then asked me to make the regular Aloo ki Sabzi I had been making my whole life. When it was done she put a bunch of dill in it. Done.

I looked at her in disbelief. Like really, that’s all? 

Apparently so. 

Now I kinda dig that with minimal effort I can make something delicious with flavors that are a little different from ‘the usual’. Dill is such a beautiful herb and it is definitely under represented in Pakistani cooking. If you buy a bunch and are wondering what else you can do with it, here is another favourite of mine. Or you can just make Soya Aloo over and over, that’s cool too.

5 from 3 votes

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Pakistani Soya Aloo ki Sabzi

A quick everyday dish that is brightened up with dill!

Course: Main Course, Side Dish

Cuisine: Pakistani

Ingredients

• 3-4 small to medium sized potatoes (chopped it will be about 3 cups)
• canola oil for cooking
• 3-4 whole dried red chillies
• 1/2 tsp cumin seeds
• 3/4 tsp crushed chilli flakes
• 1 tsp salt
• 1/2 cup washed and chopped dill (fresh)

Instructions

1. Peel the potatoes, cut into large wedges and then dice those into 1/2 cm thick slices. If you prefer to cut them another way that is fine too

2. Heat oil in a pan on medium heat. A wider skillet will allow for quicker cooking but a small 7-8 inch one is fine too

3. Add the cumin seeds and whole red chillies. When the cumin seeds crackle turn down the heat a little and add the chilli flakes. The oil will turn a lovely red.

4. Now in go the potatoes and salt, give it all a little whirl and let the potatoes cook for 20 minutes on low heat. Do not add water. 

5. When the potatoes are done taste, adjust seasoning and then add the chopped dill.  Gently stir and cover the pot. Turn the stove off, let sit for a few minutes then eat.