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.
