• 10-15 green chili peppers (sliced)
  • 2 medium-sized onions (sliced)
  • 2 tomatoes (diced)
  • 200 grams of Bhutanese cheese (or substitute with feta cheese)
  • 3 cloves of garlic (minced)
  • 1 tablespoon vegetable oil
  • Salt to taste
  • Water for boiling


  1. Begin by boiling the chili peppers in water for about 5 minutes. This step helps reduce the spiciness of the chilies. Drain the water and set the chili peppers aside.
  2. In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onions and minced garlic to the pan. Sauté until the onions turn translucent and slightly caramelized.
  3. Add the boiled chili peppers and diced tomatoes to the pan. Stir well and cook for about 5 minutes until the tomatoes start to soften.
  4. Crumble the Bhutanese cheese (or feta cheese) into the pan and stir everything together. The cheese will melt and combine with the chili and tomato mixture, creating a creamy texture. Cook for an additional 5-7 minutes, stirring occasionally.
  5. Taste the stew and add salt according to your preference. Bhutanese cheese can be quite salty, so you may not need to add much salt.
  6. Once the cheese has melted completely and the flavors have blended well, remove the pan from heat.
  7. Serve the Ema Datshi hot with steamed rice or traditional Bhutanese red rice. The dish is traditionally quite spicy, but you can adjust the level of spiciness by using fewer chili peppers or removing the seeds from the chilies.

Ema Datshi is a beloved dish in Bhutan and can be customized according to individual preferences. Some variations include adding vegetables like potatoes, mushrooms, or green beans to the stew. Enjoy exploring the flavors of Bhutanese cuisine!



%d blogger hanno fatto clic su Mi Piace per questo: