Entree: Bhutan – ཀེ་ཝ་དར་ཚིས ➤ Kewa Datshi (Bhutanese potato and cheese stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 12 min

Total 52 min

Ingredients

- 1.5 lb (680 g) potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 8 oz (225 g) datshi or farmer's cheese (substitute queso fresco or ricotta-cheese blend if unavailable)
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium (150 g) yellow onion, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 cup (240 ml) water or light vegetable broth
- 1/2 tsp (2.5 g) ground turmeric (for color; optional)
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 scallions, sliced for garnish
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Parboil the potatoes in a pot of salted water until just tender when pierced, about 10–12 minutes; drain and set aside.
2. In a large skillet or heavy-bottomed pan, heat the butter and oil over medium heat. Add the chopped onion and sauté until translucent, 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Stir in the parboiled potatoes, turmeric (if using), and water or broth. Bring to a gentle simmer, cover, and cook 5 minutes to allow flavors to meld.
4. Crumble or roughly chop the datshi (or substitute cheese) and add to the pan. Reduce heat to low and stir gently until the cheese melts into a creamy sauce that coats the potatoes, about 5–8 minutes. Add salt and pepper to taste.
5. Cook uncovered for a couple minutes if the sauce is too thin, stirring to prevent sticking. Remove from heat, garnish with sliced scallions and cilantro if using, and serve hot with steamed rice or traditional Bhutanese red rice.