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A fiery and savory Bhutanese stew made with spicy green chilies and melted cheese. This is the national dish of Bhutan, a simple yet incredibly flavorful curry best enjoyed with a side of red rice.
For 4 servings
Prepare the vegetables. Wash the green chilies and slit them lengthwise, keeping the stems on for easier handling. Thinly slice the onion, mince the garlic, and roughly chop the tomatoes.
In a medium saucepan or pot, combine the slit chilies, sliced onion, minced garlic, chopped tomatoes, butter, and 1.5 cups of water. Stir to combine.
Place the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook for 10-12 minutes until the chilies are tender.
Reduce the heat to the lowest possible setting. Add the crumbled feta cheese to the pot. Stir gently and continuously for 2-3 minutes until the cheese melts completely and forms a creamy, milky gravy. It's crucial not to boil the stew after adding cheese, as it can cause it to separate.
Taste the gravy and add salt only if necessary, as feta cheese is already quite salty. Garnish with freshly chopped coriander leaves and serve immediately while hot.
A fiery and savory Bhutanese stew made with spicy green chilies and melted cheese. This is the national dish of Bhutan, a simple yet incredibly flavorful curry best enjoyed with a side of red rice.
This bhutanese recipe takes 25 minutes to prepare and yields 4 servings. At 242.39 calories per serving with 9.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1-2 medium potatoes, thinly sliced, along with the chilies at the beginning of the cooking process for a heartier, milder version.
Incorporate 200g of sliced mushrooms for a delicious, earthy flavor. Add them in the last 5 minutes of the chili cooking time.
For a non-vegetarian version, add small pieces of dried beef (Sha Kam) or pork, allowing them to cook and soften with the chilies.
The capsaicin in green chilies is known to temporarily boost metabolism and increase fat burning, which can aid in weight management.
Chilies and tomatoes are excellent sources of Vitamin C, an antioxidant that supports the immune system, and Vitamin A, which is crucial for vision and skin health.
The cheese in Ema Datshi provides a significant amount of calcium, which is essential for maintaining strong bones and teeth.
Ema Datshi is the national dish of Bhutan. The name translates to 'chili' (ema) and 'cheese' (datshi). It's a simple yet iconic stew made primarily from chilies and a local Bhutanese cheese.
Ema Datshi can be part of a healthy diet. The chilies are rich in vitamins A and C and contain capsaicin, which may boost metabolism. The cheese provides protein and calcium. However, it is also high in fat and sodium from the cheese and butter, so it should be enjoyed in moderation.
One serving of this Ema Datshi recipe (about 270g) contains approximately 250-300 calories, excluding the rice it is served with. The exact number can vary based on the type of cheese and amount of butter used.
To reduce the heat, use milder green chilies like Anaheim or Poblano. You can also remove the seeds and white membranes from the chilies, as that's where most of the heat is concentrated. Adding potatoes to make Kewa Datshi also helps balance the spiciness.
Traditionally, Ema Datshi is made with a special Bhutanese cheese made from the milk of yaks or cows. Since this is difficult to find outside of Bhutan, common substitutes that work well include feta, farmer's cheese, or even processed cheese for a creamier result.
