Soya Aloo

Potatoes cooked with fresh Dill in a thick and fragrant sauce with a slight chilli kick.

A very simple, quick, and moreish dish with a beautiful aroma.

One of my dad’s favourites and probably one of the very first few dishes I picked up from him. ❤️

  • Potatoes – 4 or 5 (thinly sliced)
  • Tomatoes – 2 (roughly chopped)
  • Green chillies – 3 (roughly chopped)
  • Cumin seeds – 1 tbsp
  • Mustard seeds – 1/2 tbsp
  • Dried round red chillies – 3 or 4
  • Salt – 1 tsp (or to taste)
  • Dried red chilli flakes – 1 tsp
  • Turmeric powder – 1 tsp
  • Green chillies – 3 (finely sliced)
  • Fresh Soya (Dill) leaves – one bunch (roughly chopped)


Boil the potatoes, tomatoes, and the 3 roughly chopped green chillies together with a little salt until potatoes are soft. Drain and set aside.

Heat up a little mustard (or vegetable) oil, add cumin and mustard seeds, and dried round red chillies. Wait for them to crackle before adding salt, chilli flakes, and turmeric powder. Fry for a minute until fragrant. *See note below.

Add 3 finely sliced green chillies and the soya leaves and when they turn a darker green colour (less than 5 minutes), add the set aside boiled potatoes, tomatoes, and green chillies. Stir/toss gently (careful not to break the potatoes too much) to coat and then cover and simmer for a few minutes on low heat.

Serve hot or cold. This can be enjoyed on its own or with a poori, chapati, or paratha to scoop up.


Instead of boiling separately, you can add the raw potatoes, tomatoes, and chillies into the pan at the *stage with a little water and cook until the potatoes are soft and then add the green chillies and soya leaves and cook for about 5 to 7 minutes.

I prefer to boil separately as I find the potatoes cook much quicker this way.