Ema Datshi
Bhutan's beloved national dish — fiery hot green chilies simmered in a pool of melted cheese, creating a deceptively simple yet addictive stew. The creamy, stretchy cheese tames the intense heat of the chilies just enough to keep you coming back for another bite. Best eaten with red rice for an authentic Himalayan meal.
For 4 servings
- prep
Prep the vegetables.
1.Slit the green chilies lengthwise or cut into 2-inch pieces — keep the seeds for authentic heat.2.Thinly slice the onion, roughly chop the tomatoes, and crush the garlic cloves.TIPWear gloves when handling hot chilies — the oils stay on your skin and can burn for hours. - boil · ~12 min
Cook the vegetables until tender.
1.Place the chilies, sliced onion, chopped tomatoes, and crushed garlic in a saucepan.2.Add 0.5 cup water and a pinch of salt.3.Bring to a boil over medium-high heat, then cover and simmer for 10-12 minutes until the chilies are tender but still holding their shape. - simmer · ~5 min
Add cheese and butter, then simmer gently.
1.Reduce the heat to low.2.Add the cubed cheese and butter to the saucepan.3.Stir gently and continuously as the cheese melts into the vegetables.4.Simmer uncovered for 3-5 minutes until the sauce turns thick, creamy, and stretchy.TIPKeep the heat low once the cheese goes in — high heat makes cheese seize up and turn grainy. - serve
Serve immediately while hot and gooey.
Transfer to a serving bowl. Ema Datshi is best eaten fresh off the stove while the cheese is still stretchy. Serve with steamed Bhutanese red rice or plain white rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear gloves when handling green chilies to avoid burning your skin for hours.
- 2Slit chilies lengthwise but keep the seeds in for authentic Bhutanese heat.
- 3Use a heavy-bottomed pan to prevent the cheese from scorching on low heat.
- 4Stir continuously once cheese is added to ensure a smooth, creamy emulsion.
- 5Serve immediately — the cheese stiffens as it cools, losing its signature stretch.
- 6Leftover Ema Datshi thickens overnight; thin with a splash of water when reheating.
Adapt it for your goals.
Mushroom ema datshi
Add 1 cup of sliced button mushrooms along with the onions for an earthy, umami twist that bulks up the dish without adding more heat.
vegan ema datshiVegan ema datshi
Swap the cheese for 1/2 cup of soaked and blended cashew cream plus 2 tablespoons of nutritional yeast; you get a creamy, cheesy-tasting sauce without dairy.
extra spicyExtra-spicy
Replace half the green chilies with fiery bird's eye chilies (Thai green chilies) for a version that truly tests your heat tolerance.
Why this is on our healthy list.
Rich in Capsaicin
Green chilies are packed with capsaicin, a compound linked to boosting metabolism and reducing inflammation.
Good Source of Calcium
The generous amount of cheese provides calcium, essential for strong bones and teeth.
Low in Carbohydrates
This dish is naturally low in carbs, making it suitable for low-carb or ketogenic diets when served without rice.
Frequently asked questions
No, bell peppers lack the heat and distinct flavor of green chilies. For a milder version, use fewer chilies or remove the seeds and membranes.
