Ingredients
- 10 Green chilies (sliced lengthwise; adjust to taste)
- 1 medium (sliced) Onion
- 1 small (optional, chopped) Tomato
- 3 cloves (crushed or sliced) Garlic
- 1 tablespoon Butter
- 1 cup (feta, farmer’s cheese, or processed cheese like Amul or Laughing Cow work well) Cheese
- 1 cup Water
- Salt – to taste
Directions
Ema Datshi is the quintessential national dish of Bhutan, celebrated for its bold flavors and comforting qualities. At its core, this hearty stew combines fresh green chilies with a generous amount of creamy cheese, simmered together with onions, garlic, and sometimes tomatoes to create a rich, spicy, and satisfying meal. The name itself — Ema meaning “chili” and Datshi meaning “cheese” in Dzongkha, Bhutan’s national language — perfectly reflects the simplicity and essence of the dish.
Unlike many spicy dishes that rely solely on heat, Ema Datshi balances the fiery intensity of the chilies with the soothing creaminess of cheese, usually a local Bhutanese cheese or suitable substitutes like feta or processed cheese outside Bhutan. Traditionally, it is cooked with minimal ingredients and no complex spices, which allows the freshness of the chilies and the melt-in-your-mouth texture of the cheese to shine through.
Ema Datshi is more than just a dish; it’s a cultural staple that reflects Bhutan’s agricultural lifestyle, where chilies and cheese are abundant and essential. It is typically served alongside red rice, a staple grain in Bhutanese cuisine, providing a wholesome and satisfying meal. The dish is loved across all seasons but especially appreciated in colder months for its warmth and richness.
While the classic version uses green chilies, variations exist with other vegetables and cheese types, making it versatile yet deeply rooted in tradition. Its simplicity makes it accessible to home cooks and adventurous food lovers alike who want to experience an authentic taste of Bhutan’s culinary heritage.
Whether you’re a fan of spicy food or curious about Himalayan cuisines, Ema Datshi offers a delicious introduction to Bhutan’s unique flavors — a perfect balance of heat and creaminess that warms both the palate and the soul.
Here’s an approximate nutrition breakdown for one serving of Ema Datshi (serves 3):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 250–300 kcal |
| Protein | 8–12 grams |
| Fat | 20–25 grams |
| Carbohydrates | 6–8 grams |
| Fiber | 1–2 grams |
| Sodium | 400–600 mg |
| Calcium | 200–300 mg |
Notes:
The calories and fat come mainly from the cheese and butter.
Protein is moderate due to cheese.
Carbs are low as it mainly contains chilies and onions.
Sodium varies depending on added salt and cheese type.
Disclaimer: This recipe and nutritional information are provided for general informational purposes only. Individual results may vary depending on ingredients used, cooking methods, and portion sizes. Please consult a healthcare professional or nutritionist if you have specific dietary concerns or allergies.
Steps
1 Done | Boil chilies and onionIn a pan, add the water, sliced chilies, onion, garlic, and tomato (if using). Add a pinch of salt. Bring to a boil, then lower heat and simmer for 10–12 minutes until vegetables are soft. |
2 Done | Add cheese and butterAdd the cheese and butter. Stir gently and cook on low heat for 5–8 minutes, until cheese melts and becomes creamy. Do not over-stir — let it stay slightly chunky if using crumbly cheese. |
3 Done | Serve hotTraditionally served with red rice, but white rice or flatbread works too. |
4 Done | 🧀 NotesCheese choice: Authentic Bhutanese cheese is hard to find outside Bhutan. Substitute with: • Feta + mozzarella for creaminess • Processed cheese cubes (e.g., Amul) • Yak cheese (if available) Variations: • Add mushrooms, potatoes, or beans for different versions like Shamu Datshi or Kewa Datshi. |
