Entree: Bhutan – Central Culinary Region – ཨེ་མ་ད་ཚི ➤ Ema datshi (Spicy Bhutanese stew of fresh chiles simmered with melted local cheese and vegetables)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 4 garlic cloves, minced (about 0.5 oz / 15 g)
- 1 cup (150 g) tomatoes, diced
- 1 lb (450 g) fresh green chilies, stemmed and slit lengthwise (use mild or hot according to taste)
- 8 oz (225 g) soft local cheese (datshi) or farmer's cheese, cubed or crumbled
- 1/2 cup (120 ml) water or light vegetable broth
- 1 tsp (5 g) salt, adjust to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) butter (optional, for extra richness)
- 2 scallions, thinly sliced (about 1 oz / 30 g)

Instructions

1. Heat the vegetable oil in a heavy skillet or saucepan over medium heat. Add the sliced onion and sauté until translucent, about 5–7 minutes, then add the minced garlic and cook 30–60 seconds until fragrant.
2. Stir in the diced tomatoes and cook until they soften and begin to break down, about 4–5 minutes.
3. Add the slit chilies to the pan, stirring to coat with the tomato-onion mixture. Pour in the water or broth, bring to a gentle simmer, cover, and cook until the chilies are tender, about 8–10 minutes.
4. Reduce heat to low and add the cubed or crumbled cheese in batches, stirring until the cheese melts into a creamy sauce. If the mixture is too thick, add a little more water or broth to reach desired consistency.
5. Season with salt and black pepper and stir in the butter if using. Simmer 1–2 minutes to meld flavors, then remove from heat and fold in the sliced scallions.
6. Serve hot with Bhutanese red rice or steamed rice and additional whole chilies at the side for those who want extra heat.