Bhutanese Cheese Curry Ema Daji Recipes

EMA DATSHI

Steps:

• Heat a pan and add butter. Add the sliced onion, tomato and chillies. Give them a quick toss and the water. Season them with salt. Cover and cook until the peppers become tender.
• Turn off the flame and add the cheese and let it melt in the residual heat.
• Serve it over a bed of red or white rice.

KEWA DATSHI (BHUTANESE DISH)

Steps:

• Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.
• Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.
• Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.

BHUTANESE CHEESE CURRY (EMA DAJI)

Steps:

• Put the chiles, onion, water and oil in a medium pot and bring to a boil.
• Cover, reduce the heat slightly and cook at a strong simmer for 15 minutes.
• Add the tomatoes and garlic and bring back to a boil, then simmer uncovered for 10 minutes, or until the tomatoes are melting into the liquid and the garlic has softened.
• Add the cheese and simmer for another 3 to 4 minutes.
• Stir, remove from the heat, cover, and let sit for 10 minutes before serving.
• this is best served warm, not hot.
• Stir in coriander leaves (cilentro), add salt and pepper to taste and serves.
• This is usually served with Bhutanese red rice, but it is also good with plain rice accompanied with a stir fried green vegetable.

BHUTANESE EMA DATSHI RECIPE

Steps:

• First thing first, rinse the chillies, onion, tomato, spring leaves and garlic.
• Cut the chillies in lengthwise, and tomato, onion, garlic and spring onion leaves into thin slices.
• Now, put it all together into a skillet.
• Add water, oil, salt and cheeses on top. Cover and cook for 3-5 minutes on high flame.
• Then turn off the flame and let them sit for 1-2 minutes without any touching.
• Finally, give a thorough mix and check the salt. if less add and stir and serve with rice,roti/tortilla, puri and so on.

VEGETARIAN EMA DATSHI (BHUTAN CHILI CHEESE STEW)

Steps:

• Remove seeds and ribs from chilis and cut chilis lengthwise into 1/2" slices.
• Place chilis and onion in water with vegetable oil. Boil 10 minutes. Add tomato and garlic and simmer for 2 more minutes.
• Add cheese and simmer on low for 2 more minutes - enough to blend the cheese without completely melting it. Add cilantro and stir.
• Serve with Bhutanese red rice or brown rice.