• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Flour & Spice logo

  • Complete Recipe Index
  • Pakistani Food Recipes
  • Meet Sarah
menu icon
go to homepage
search icon
Homepage link
  • Complete Recipe Index
  • Pakistani Food Recipes
  • Meet Sarah
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Pakistani Food Recipes » Pakistani Soya Aloo - Potatoes + Dill = Deliciousness

    Pakistani Soya Aloo - Potatoes + Dill = Deliciousness

    Dec 4, 2017 · Modified: Nov 23, 2020 ·

    Jump to the Soya Aloo Recipe

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

    Soya Aloo

    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. Soya Aloo

    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 5 votes
    Soya Aloo
    Print
    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
    • ½ tsp cumin seeds
    • ¾ tsp crushed chilli flakes
    • 1 tsp salt
    • ½ cup washed and chopped dill (fresh)
    Instructions
    1. Peel the potatoes, cut into large wedges and then dice those into ½ 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. 
    Previous Post: « Toffee Coffee Shortbread Cookies w/ Lindt
    Next Post: Mushroom Stroganoff a la Alton Brown »

    Reader Interactions

    Comments

    1. Maryam says

      December 05, 2017 at 6:42 pm

      Hello Sarah. Thank you so much for these latest recipes! I get so excited when there is a new post! I just have a little question about this one, so do you use both dried red chillies and red chilli flakes? You don't mention the dried chillies in the recipe. Sorry to be a nuisance with my silly questions.

      Reply
      • [email protected] says

        December 05, 2017 at 7:24 pm

        not a nuisance at all! thanks so much for catching this! yes, I use both, I am a creature of habit. I put a few whole red chllies in the beginning with the zeera. Will add that in, do let me know how it turns out!

        Reply
    2. Maria Khan says

      March 28, 2020 at 8:00 pm

      This recipe turned out really good. I paired it with your recipe of green bean sabzi and gobbled it up!

      Reply
      • [email protected] says

        March 29, 2020 at 7:52 pm

        Alright! that's two favourites right there!

        Reply

    Penny for your thoughts? Cancel reply

    Primary Sidebar

    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

    More about me →

    Popular

    • Caramel Custard - Pakistani
    • Herbed Chicken Burgers with a DELISH sauce
    • Hyderabadi Chicken Pulao - Pakistani Recipe
    • EASY Pakistani Aloo Gosht or Meat and Potato Curry
    • Coffee Cake a la Bombay Bakery
    • "Phitti Hui Coffee" or Whipped Coffee - a Pakistani Latte

    Copyright © 2021 Flour & Spice on the Seasoned Pro Theme