Kewa datshi is the comforting potato version of Bhutan’s chili-and-cheese dishes. Sliced potatoes simmer with onion and chili, then cheese melts through the warm liquid. It is generally milder than ema datshi and is served with rice. Datshi is a local Bhutanese cheese; the suggested blend here is an accessible adaptation.
Kewa datshi is the comforting potato version of Bhutan’s chili-and-cheese dishes. Sliced potatoes simmer with onion and chili, then cheese melts through the warm liquid. It is generally milder than ema datshi and is served with rice.
- Prep
- 15 minutes
- Cook
- 25–30 minutes
- Serves
- 4
- Cuisine
- Bhutanese
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Heavy saucepan, knife, spatula, scale and food thermometer. paid link
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Method
-
Prepare vegetables. Slice potatoes evenly and cut the green chilies lengthwise. Wear gloves if handling especially hot chilies.
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Simmer potatoes. Put potatoes, onion, chilies, garlic and water in a heavy saucepan. Bring to a gentle simmer and cook for 14–18 minutes until the potatoes are just tender.
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Reduce the liquid. If a lot of water remains, simmer uncovered for 3–4 minutes. Aim for a loose gravy rather than a watery soup.
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Add butter and cheese. Lower heat to minimum and add butter and crumbled datshi or the substitute cheese blend. Stir carefully until warmed through and creamy without aggressive boiling.
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Season and serve. Taste before salting, because feta and datshi vary in salinity. Serve hot with steamed rice.
Chef’s notes
- Kewa means potato; datshi refers to a family of Bhutanese cheese preparations.
- Use a fresh, meltable cheese; aged hard cheese alone may become stringy.
- Keep heat gentle once the cheese is added to avoid separation.
Substitutions
- For less heat, replace some chilies with sliced bell pepper, noting this is a milder adaptation.
- Ricotta plus a little feta offers a mild substitute where farmer’s cheese is unavailable.
- Small whole waxy potatoes can be used if sliced thinly.
Storage and Food Safety
Cool promptly, refrigerate at 4°C or below within 2 hours and use within 2 days. Reheat gently and thoroughly to at least 75°C, stirring to minimize cheese separation.
Serve with
Bhutanese red rice or steamed rice
Allergens
Milk and milk derivatives. Check cheeses for ingredient and cross-contact declarations.
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