Kewa DatshiPotato and Cheese Stew
Kewa datshi is a Bhutanese potato-and-cheese preparation with chilies. This version simmers the potatoes until tender before melting in datshi cheese.
Prep
15m
Cook
30m
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
- 700gPotato (peeled and sliced)
- 220gDatshi Cheese (roughly chopped)
- 120gGreen Chili (split lengthwise)
- 500mlWater
- 5gSalt
Base
- 120gOnion (thinly sliced)
- 10gGarlic (sliced)
- 20gUnsalted Butter
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the unsalted butter in a pot over medium heat. Add the onion and cook until softened.
- 02
Add the garlic and stir just until fragrant.
- 03
Add the potato, green chili, water, and salt. Bring to a gentle simmer at about 95°C (203°F).
- 04
Cook until the potato is fully tender and the green chili has softened.
- 05
Add the datshi cheese and stir gently over low heat until it melts into the broth.
- 06
Simmer briefly until the stew is creamy and the potatoes are coated, then serve hot.
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