Best 3 Bhutanese Cheese Curry Ema Daji Recipes

Embark on a culinary journey to the heart of Bhutan with Ema Datshi, the national dish that embodies the country's rich cultural heritage and unique flavors. This delectable cheese curry, pronounced "Ema Datsi," is a symphony of textures and tastes, featuring tender chunks of homemade cheese swimming in a vibrant sea of spicy green chilies. Served with piping hot rice, Ema Datshi is a staple in every Bhutanese household and a must-try for food enthusiasts seeking an authentic Bhutanese experience.

The culinary journey through Ema Datshi doesn't end there. The article offers variations of this beloved dish, each with its own distinctive twist. For those who prefer a milder heat, the Green Ema Datshi is a delightful option, where the fire of the chilies is tempered, allowing the other flavors to shine through. Alternatively, the Red Ema Datshi brings a fiery intensity, sure to ignite taste buds with its vibrant red hue and bold chili flavor.

For those with a penchant for experimentation, the Nettle Ema Datshi is a unique variation that incorporates the earthy flavors of nettles, creating a dish that is both hearty and intriguing. And for those seeking a vegetarian alternative, the Mushroom Ema Datshi is a delightful option, offering a meat-free take on this classic Bhutanese dish.

With its detailed instructions and vibrant photography, this article will guide you through the process of creating an authentic Ema Datshi experience in your own kitchen. Whether you're a seasoned cook or a novice in the culinary arts, you'll find everything you need to replicate this Bhutanese gem and savor the flavors that have captivated the hearts of Bhutanese people for generations.

Let's cook with our recipes!

KEWA DATSHI (BHUTANESE DISH)

Kewa Datshi (Bhutanese Dish) image

Not the best picture, I know, but it tastes sooo good! Kewa Datshi - literally meaning potatoes and cheese - is a delicious thick gravy-like Bhutanese dish that is made up of potatoes, chiles, and cheese. Serve it like a soup or along with rice! I had it for the first time when I visited Bhutan and fell in live with its flavors. This is my recreation of that dish and tastes almost the same. An authentic kewa datshi is very spicy but in this recipe I have toned it down as I cannot handle that much spice. But you can adjust the amount of chiles to your liking. Enjoy!

Provided by Shruti

Categories Soups, Stews and Chili Recipes Stews

Time 47m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil, or as desired
4 chile peppers, slit and coarsely chopped, or more to taste
6 cloves garlic, minced
1 onion, diced
2 potatoes, peeled and cubed
3 cups water, or more if needed
½ teaspoon chile pepper powder
salt or to taste
1 cup grated fresh cheese
1 pinch red pepper flakes, or to taste

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.

Nutrition Facts : Calories 538.3 calories, Carbohydrate 61.1 g, Cholesterol 39.9 mg, Fat 24.5 g, Fiber 7.5 g, Protein 22.2 g, SaturatedFat 8.7 g, Sodium 279.3 mg, Sugar 8.8 g

BHUTANESE CHEESE CURRY (EMA DAJI)

Bhutanese Cheese Curry (Ema Daji) image

This dish is usually made very hot in Bhutan, however when I make it it's with jalapenos and fewer chilies. Adjust to your own taste. The cheese used in Bhutan is Churpi, which is a cross between farmer's cheese and feta. Since it is not widely available, feta is substituted in this recipe. This unusual soup-like curry is rich and warming on a cool day. Recipe adapted from the book, "Mangoes and Curry Leaves " by the team of Alford and Duguid.

Provided by lynnski LA

Categories Curries

Time 55m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

8 green cayenne chilies, seeded and chopped
1 large onion, sliced lengthwise
2 teaspoons vegetable oil
1 1/2 cups tomatoes, chopped
3 garlic cloves, chopped
1/3 lb feta cheese, copped in small cubes
4 tablespoons coriander leaves, chopped

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.

VEGETARIAN EMA DATSHI (BHUTAN CHILI CHEESE STEW)

Vegetarian Ema Datshi (Bhutan Chili Cheese Stew) image

The national dish of Bhutan, this stew of hot peppers and cheese is extremely unique. It is usually made with a type of Bhutanese farmer's cheese, which can be approximated in the West by using queso fresco or feta cheese. If you can't handle super spicy food, try using poblanos or Anaheim peppers in place of the hot peppers. This version is different than the other recipe of the same name on this site. From Vegetarian Cooking and Recipes. The Kingdom of Bhutan, is a landlocked state in South Asia located at the eastern end of the Himalayas. It is bordered to the north by China and to the south, east and west by the Republic of India.

Provided by Sharon123

Categories Onions

Time 25m

Yield 2-4

Number Of Ingredients 8

Ingredients

1/2 lb hot green chili (jalapenos, serranos, Thai chilis, your choice depending on heat tolerance or use poblanos or anaheim)
1 medium sweet onion, diced small
3/4 cup water
1/2 lb danish feta cheese
2 teaspoons vegetable oil (I like olive oil)
2 tomatoes, diced
4 garlic cloves, chopped
1/2 teaspoon fresh cilantro leaves, chopped

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.

Tips:

To make the most flavorful curry, use fresh ingredients whenever possible. This includes fresh chilies, ginger, and garlic.
If you can't find fresh chilies, you can use dried chilies instead. Just be sure to soak them in hot water for at least 30 minutes before using them.
If you don't have any homemade cheese, you can use store-bought paneer or ricotta cheese instead. Just make sure to drain the cheese well before using it.
Serve the curry with steamed rice, roti, or naan bread.

Conclusion:

Ema Datshi is a delicious and easy-to-make Bhutanese dish that is sure to please everyone at your table. The combination of spicy chilies, creamy cheese, and savory vegetables is simply irresistible. So next time you're looking for a new and exciting dish to try, give Ema Datshi a try. You won't be disappointed.