Vegetarian Ema Datshi Bhutan Chili Cheese Stew Recipes

KEWA DATSHI (BHUTANESE DISH)

Not the best picture, I know, but it tastes sooo good! Kewa Datshi - literally meaning potatoes and cheese - is a delicious thick gravy-like Bhutanese dish that is made up of potatoes, chiles, and cheese. Serve it like a soup or along with rice! I had it for the first time when I visited Bhutan and fell in live with its flavors. This is my recreation of that dish and tastes almost the same. An authentic kewa datshi is very spicy but in this recipe I have toned it down as I cannot handle that much spice. But you can adjust the amount of chiles to your liking. Enjoy!

Provided by Shruti

Categories Soups, Stews and Chili Recipes Stews

Time 47m

Yield 2

Number Of Ingredients 10

Kewa Datshi (Bhutanese Dish) image

Steps:

Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.
Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.
Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.

Nutrition Facts : Calories 538.3 calories, Carbohydrate 61.1 g, Cholesterol 39.9 mg, Fat 24.5 g, Fiber 7.5 g, Protein 22.2 g, SaturatedFat 8.7 g, Sodium 279.3 mg, Sugar 8.8 g

Ingredients

2 tablespoons vegetable oil, or as desired
4 chile peppers, slit and coarsely chopped, or more to taste
6 cloves garlic, minced
1 onion, diced
2 potatoes, peeled and cubed
3 cups water, or more if needed
½ teaspoon chile pepper powder
salt or to taste
1 cup grated fresh cheese
1 pinch red pepper flakes, or to taste

EMA DATSHI (BHUTAN)

I used this recipe for week 31 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bhutan is my 31st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources. This recipe does come from a Bhutanese source but is traditionally made with yak's cheese, which you can't currently get in the US. The substitute of feta and Danish bleu is considered an acceptable substitute if you can't get yak's cheese.

Provided by GiddyUpGo

Categories Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ema Datshi (Bhutan) image

Steps:

Add the rice and about 1 1/2 times as much water to a pot and bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until all the liquid is absorbed.
Meanwhile, put the chiles and onions into a pot with the water. Add the vegetable oil.
Bring to a boil and reduce heat to medium.
Boil uncovered for 10 minutes, then add the tomato and garlic.
Continue to boil for 2 more minutes, then add the cheese and cook an additional 2 to 3 minutes. Add the cilantro and remove from the heat.
Stir and cover. Let stand for two minutes before serving over red rice.

Nutrition Facts : Calories 275.4, Fat 18.9, SaturatedFat 11.4, Cholesterol 54.1, Sodium 835.3, Carbohydrate 14.4, Fiber 2.2, Sugar 7.6, Protein 14

Ingredients

9 ounces green chilies, cut lengthwise into four pieces each
1 onion, sliced
1 1/3 cups water
2 teaspoons vegetable oil
2 tomatoes, chopped
4 1/2 ounces danish blue cheese
4 1/2 ounces feta cheese
5 garlic cloves, crushed
3 stalks cilantro
1 cup bhutanese red rice