Ingredients for Ema Datshi
Directions for Ema Datshi
Remove stalks from the jalapeños and quarter them lengthwise. Slit the green chilies, slice the onions, chop the garlic and dice the tomatoes.
In a pan, add all the prepared vegetables along with salt, vegetable oil, and water. Cover and bring to a boil over medium heat, letting it simmer for about 15 minutes until the chilies soften.
Turn off the heat and stir in the grated cheese and butter, allowing them to melt and blend into a rich, creamy sauce.
Enjoy your freshly made Ema Datshi with a bowl of warm, cooked rice for an authentic Bhutanese meal.
Ingredients
Directions
Remove stalks from the jalapeños and quarter them lengthwise. Slit the green chilies, slice the onions, chop the garlic and dice the tomatoes.
In a pan, add all the prepared vegetables along with salt, vegetable oil, and water. Cover and bring to a boil over medium heat, letting it simmer for about 15 minutes until the chilies soften.
Turn off the heat and stir in the grated cheese and butter, allowing them to melt and blend into a rich, creamy sauce.
Enjoy your freshly made Ema Datshi with a bowl of warm, cooked rice for an authentic Bhutanese meal.
Notes
Tips for Ema Datshi
- Adjust Spice Level: Use milder chilies or deseed them for less heat.
- Use Authentic Cheese: Traditional recipes use Yak cheese but Amul cheese or feta can be good substitutes.
- Pair it Right: Best served with Bhutanese red rice or plain steamed rice.
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