Ema Datshi

Instructions

1. 1 Halve the green chilies lengthwise and remove most of the seeds and membranes. In authentic Bhutanese cooking, the chilies are the main vegetable — not a seasoning — so they should be large, meaty peppers cut into generous pieces.
2. 2 Heat the butter and oil together in a medium saucepan over medium heat. Add the sliced onion and minced garlic, cooking for three to four minutes until the onion softens and becomes translucent but has not yet taken on any colour.
3. 3 Add the halved chilies and chopped tomato to the pan. Pour in the water and bring the mixture to a simmer. Cover and cook for eight to ten minutes until the chilies are tender but still hold their shape and the tomato has collapsed into the sauce.
4. 4 Reduce the heat to low and scatter the crumbled cheese over the top of the chilies. Stir gently, allowing the cheese to soften and partially melt into the sauce, creating a thick, creamy coating around the tender chili pieces.
5. 5 Continue cooking and stirring gently for three to four minutes until the cheese has melded into a cohesive, slightly chunky sauce. Do not over-stir or the cheese can become rubbery. The consistency should be saucy, not dry.
6. 6 Season with salt to taste, keeping in mind that the cheese already contributes saltiness. Serve ema datshi immediately in a deep bowl alongside steamed Bhutanese red rice, which is the traditional and essential accompaniment to this national dish.