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.

1. 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.
2. Add the minced garlic and ginger to the pan and sauté for another 1-2 minutes until fragrant.
3. 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.
4. 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.
5. 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.
6. 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.