Lunches
Kewa Datshi
Ingredients
- - 500 g Potatoes, peeled and sliced (about 3 medium)
- - 150 g Datshi (Bhutanese farmer's cheese), crumbled (substitute: mild farmer's cheese or queso fresco)
- - 3 whole Green chilies, sliced lengthwise
- - 1 medium Onion, sliced
- - 1 medium Tomato, chopped
- - 2 tbsp Butter or vegetable oil
- - 150 ml Water (2/3 cup)
- - 1 tsp Salt (to taste)
Method
- Heat the butter in a pot over medium heat and add the onion, cooking until soft.
- Add the potatoes, chilies and tomato, and stir to combine.
- Pour in the water, cover, and simmer for 12–15 minutes until the potatoes are just tender.
- Reduce the heat to low and add the crumbled cheese.
- Stir gently until the cheese melts into a creamy sauce, about 3–4 minutes.
- Season with salt and simmer uncovered for 2 more minutes to thicken slightly.
- Serve hot with steamed red rice.
Introduction: Kewa Datshi, potatoes simmered in melted datshi (Bhutanese farmer’s cheese) with chilies, is one of the most widely eaten lunch dishes in Bhutan.
Cultural Background: Kewa Datshi, potatoes simmered in melted datshi (Bhutanese farmer’s cheese) with chilies, is one of the most widely eaten lunch dishes in Bhutan. It reflects the central role of dairy in Bhutanese cooking, a legacy of high-altitude cattle and yak herding, and appears on nearly every family lunch table alongside red rice.
Tips: Do not boil vigorously after adding the cheese, or it can turn grainy instead of creamy. Slice the potatoes evenly so they cook at the same rate.
Variations: Add sliced mushrooms alongside the potatoes for Kewa Shamu Datshi. Increase the chili quantity for a spicier version closer to how it is eaten in eastern Bhutan.
Vegetarian/Vegan: Naturally vegetarian.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water to loosen the sauce.
FAQs:
Q: What can I use instead of datshi?
A: A mild, soft farmer’s cheese or queso fresco is the closest widely available substitute.
Q: Is this dish very spicy?
A: It is moderately spicy; reduce the number of chilies for a milder version.