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Kewa Datshi
Kewa Datshi, meaning 'potato cheese', is a popular and comforting Bhutanese dish. It features tender potatoes simmered in a creamy, cheesy sauce with onions and green chilies. It's often considered a milder alternative to Ema Datshi and is typically served with red rice.
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- 4 medium Potatoes(peeled and cubed)
- 1 medium Onion(thinly sliced)
- 3 Green chilies(sliced, adjust to taste)
- 2 cloves Garlic(minced (optional))
- 2 tbsp Butter or oil
- 1 cup Water(or more as needed)
- 200 g Cheese(such as Amul cheese slices, cheddar, or processed cheese, crumbled or grated)
- to taste Salt
- 1 tsp Turmeric powder(optional, for color)
ðšâð³ äœãæ¹
- 1
Heat butter or oil in a large pot over medium heat. Add the sliced onion, minced garlic (if using), and sliced green chilies. Sauté until the onion is translucent, about 5-7 minutes.
- 2
Add the cubed potatoes to the pot and stir to coat with the aromatics. Add turmeric powder (if using) and salt.
- 3
Pour in the water, bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until the potatoes are nearly tender. Add more water if needed to maintain a stew-like consistency.
- 4
Reduce heat to low. Sprinkle the cheese over the potatoes and stir gently until the cheese melts and creates a creamy sauce. This should take about 5 minutes.
- 5
Taste and adjust salt if necessary. Serve hot, typically with Bhutanese red rice or steamed buns (tingmo).
ð¡ ããã®ã³ã
- âThe spiciness can be adjusted by the amount of green chilies used.
- âAmerican cheese slices or mild cheddar work well for a creamy, non-curdling sauce.
- âDon't overcook the potatoes; they should be tender but not mushy.
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- Add chopped tomatoes along with the onions for a touch of acidity.
- A small amount of butter can be stirred in at the end for extra richness.