Ingredients
- 5 medium potatoes, peeled and sliced into 1 cm thick rounds
- 1 small onion, finely chopped
- 2 medium tomatoes, sliced into rounds
- 3 green chilies, sliced (adjust to taste)
- 3 cloves garlic, minced
- 2 tablespoons butter or oil
- 450 ml hot water (enough to just cover the potatoes)
- Salt, to taste
- 8 Slices processed cheese (or use a mix of feta, cheddar, or Bhutanese datshi if available)
- Optional garnish: Fresh coriander or spring onion
Directions
Kewa Datshi is a popular traditional dish from Bhutan, featuring potatoes cooked in a rich, creamy cheese sauce made from datshi, a local Bhutanese cheese. The dish combines soft boiled potatoes with sautéed onions, garlic, and mild green chilies, creating a comforting stew that’s flavorful but not too spicy. The cheese melts into the sauce, giving the dish a smooth, creamy texture and a slightly tangy taste.
Kewa Datshi is typically served alongside Bhutanese red rice or steamed buns, making it a wholesome and filling meal. This dish is a milder variation of Bhutan’s famous Ema Datshi (chili cheese stew) and is enjoyed by many for its hearty yet simple flavors. It reflects Bhutan’s use of fresh, local ingredients and their love for cheese in everyday cooking.
Whether you’re trying Bhutanese cuisine for the first time or want a comforting vegetarian stew, Kewa Datshi is a delicious choice that highlights the unique flavors of Bhutan.
Here’s a basic nutrition estimate for one serving of Kewa Datshi (approximate values):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250–300 kcal |
| Protein | 8–10 g |
| Carbohydrates | 25–30 g |
| Fat | 12–15 g |
| Fiber | 2–3 g |
| Sodium | 400–600 mg |
Disclaimer: This recipe is provided for informational purposes only. Nutritional values are approximate and may vary based on ingredients and preparation methods. Please consult a healthcare professional for dietary advice.
Steps
1 Done | Simmer the PotatoesIn a large saucepan, add the potato slices, chopped onion, garlic, and green chilies. Pour in the hot water and add butter and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15–18 minutes until the potatoes are tender but not mushy. |
2 Done | Add Tomatoes & CheeseGently place the tomato slices over the cooked potatoes. Then, lay the cheese slices over the tomatoes and cover again. Let it simmer for another 5 minutes or until the cheese is fully melted. |
3 Done | Combine & ServeStir lightly to blend the cheese into the broth while keeping the tomatoes and potatoes mostly intact. Adjust salt or chilies if needed. Serve hot with Bhutanese red rice, plain white rice, or paratha. |
4 Done | 🍽️ Serving SuggestionsPairs perfectly with Bhutanese red rice Add ema datshi or stir-fried greens for a full meal Can also be enjoyed as a standalone vegetarian stew |
5 Done | 📌 NotesTomatoes add a subtle tang that balances the creamy cheese. Use American-style cheese for a silky texture or mix in crumbly cheese for rustic depth. Want extra spice? Add more green chilies or a bit of chili oil when serving. |
