Ema Datshi

Why You’ll Love This Recipe

Ema Datshi is perfect for spice lovers, as it combines the intense heat of green chilies with the comforting richness of cheese, offering a unique flavor profile unlike any other curry. The dish is also easy to prepare, with just a few simple ingredients, making it perfect for weeknight dinners or a hearty meal. The dish is versatile, so you can adjust the heat level to your taste and even add other vegetables or meats if you prefer. Whether you’re craving something spicy or looking to try a new international dish, Ema Datshi is sure to become a favorite.

Ingredients

• 6-8 large green chilies, sliced (adjust to your spice tolerance)

• 1 tablespoon vegetable oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece of ginger, minced

• 1 large tomato, chopped

• 1/2 cup water or vegetable broth

• 1 cup Bhutanese cheese (or substitute with feta, paneer, or farmer’s cheese)

• Salt to taste

• Fresh cilantro, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chilies: Slice the green chilies into thin rings. Be cautious when handling the chilies, and wear gloves if necessary to avoid irritation from the seeds.

2. Cook the aromatics: In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and cook until softened and translucent, about 4-5 minutes.

3. Add the minced garlic and ginger to the pan and sauté for another 1-2 minutes until fragrant.

4. Add the tomato and chilies: Stir in the chopped tomato and cook for another 3 minutes until the tomato softens. Add the sliced green chilies and cook for an additional 2 minutes.

5. Simmer: Add the water or vegetable broth and stir to combine. Bring the mixture to a simmer and let it cook for about 10-12 minutes, allowing the chilies to soften and the flavors to meld.

6. Add the cheese: Stir in the cheese (feta, paneer, or Bhutanese cheese) and cook for an additional 5 minutes until the cheese begins to melt and the sauce thickens. Season with salt to taste.

7. Serve: Remove from heat and serve immediately, garnished with fresh cilantro if desired. Ema Datshi is traditionally served with a side of steamed white rice.

Servings and Timing

• Servings: 4

• Total time: 30 minutes

Variations

• Add vegetables: You can add additional vegetables such as eggplant, bell peppers, or mushrooms to make the dish more filling and nutritious.

• Meat version: Ema Datshi can be made with chicken or pork for a heartier version. Simply add cooked, diced meat into the curry when you add the cheese.

• Milder version: For a milder version, use fewer chilies or replace some of the green chilies with sweet bell peppers to keep the flavor but reduce the heat.

Storage/Reheating

• Storage: Store any leftover Ema Datshi in an airtight container in the refrigerator for up to 2-3 days.

• Reheating: Reheat gently on the stovetop over low heat, adding a bit of water or broth to loosen up the sauce if it has thickened too much. You can also microwave it, stirring halfway through to ensure even heating.

FAQs

1. Can I use other types of cheese for Ema Datshi?

Yes, while Bhutanese cheese (which is similar to a soft farmer’s cheese) is traditional, you can substitute with feta, paneer, or ricotta cheese. The key is to use a cheese that will melt into the sauce and add creaminess.

2. How can I make this dish less spicy?

To reduce the spice, use fewer green chilies or replace some of the chilies with sweet bell peppers. You can also remove the seeds from the chilies before cooking to reduce their heat.

3. What kind of chilies should I use for Ema Datshi?

Traditional Ema Datshi uses green chilies, which are the hallmark of the dish’s spicy kick. You can use fresh Thai bird’s eye chilies, serrano chilies, or any other medium-hot variety that suits your spice tolerance.

4. Can I use a different protein in this dish?

Yes, you can add chicken, pork, or even lamb to Ema Datshi for a heartier version. Simply cook the protein of your choice beforehand and stir it into the sauce along with the cheese.

5. Can I make this dish ahead of time?

Ema Datshi can be made a day ahead and stored in the refrigerator. The flavors will continue to develop and intensify. Simply reheat gently before serving.

6. Can I freeze Ema Datshi?

Yes, you can freeze Ema Datshi for up to 1-2 months. Be sure to store it in an airtight container. When reheating, you may need to add a bit of water or broth to restore its creamy consistency.

7. Is Ema Datshi vegan?

Traditional Ema Datshi contains cheese, making it non-vegan. However, you can substitute the cheese with vegan cheese alternatives, such as coconut-based or nut-based cheeses, to make it vegan-friendly.

8. What can I serve with Ema Datshi?

Ema Datshi is typically served with steamed white rice. You can also pair it with naan or other flatbreads if desired. A side of vegetables or a simple salad would also complement the dish.

9. How spicy is Ema Datshi?

Ema Datshi is quite spicy, especially if you use a large number of green chilies. You can adjust the heat to your preference by controlling the number of chilies used or removing the seeds from the chilies before cooking.

10. Can I add other herbs or spices to Ema Datshi?

Yes, you can customize the flavor by adding spices like cumin, turmeric, or coriander for extra depth. Fresh basil or mint can also be added as a garnish for a fresh touch.

Conclusion

Ema Datshi is a bold and flavorful dish that embodies the heart and soul of Bhutanese cuisine. With its perfect combination of spicy chilies, creamy cheese, and aromatic herbs, this dish offers a rich, satisfying experience for anyone who loves a bit of heat in their meals. Easy to prepare and versatile, Ema Datshi can be made vegetarian, vegan, or even with added meat, making it suitable for various preferences. Whether you’re trying something new or craving a comforting, spicy curry, Ema Datshi is sure to be a crowd-pleaser.