Tender potato slices simmered in a rich, creamy cheese sauce made from local yak cheese and green chilies, a beloved Bhutanese comfort dish.
Instructions
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1
Melt butter in a saucepan over medium heat. Add onions and sauté until translucent.
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2
Add potatoes, tomatoes, green chilies, and water. Bring to a boil.
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3
Reduce heat, cover, and simmer for 15 minutes until potatoes are tender.
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4
Add crumbled cheese, stir gently, and cook for 5 more minutes until cheese melts into a creamy sauce.
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5
Season with salt and serve immediately with red rice.
Did You Know?
Datshi dishes are so central to Bhutanese identity that the saying goes: "Without chilies and cheese, it is not a Bhutanese meal."
The Story Behind Kewa Datshi
Kewa Datshi emerged as potatoes became a staple crop in Bhutan during the 20th century. It follows the same beloved datshi template as Ema Datshi but substitutes chilies as the main vegetable with hearty potatoes, making it a filling everyday meal.
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