Ema DatshiChili and Cheese Stew
Ema datshi is a Bhutanese dish of chilies cooked with datshi cheese. Household versions range from loose and brothy to thick and creamy; this one includes onion, garlic, and tomato.
Prep
15m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 220gGreen Chili (split lengthwise)
- 220gDatshi Cheese (roughly chopped)
- 350mlWater
- 4gSalt
Base
- 120gOnion (thinly sliced)
- 12gGarlic (sliced)
- 150gTomato (sliced)
- 15mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until softened and lightly translucent.
- 02
Stir in the garlic and tomato, and cook until the tomato starts to collapse into a loose sauce.
- 03
Add the green chili, water, and salt. Bring everything to a gentle simmer at about 95°C (203°F).
- 04
Cook until the green chili has softened but still holds its shape.
- 05
Add the datshi cheese and keep the heat low, stirring gently until the cheese melts into a creamy sauce.
- 06
Simmer briefly until the stew looks rich and slightly thickened, then serve hot.
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