Kewa Datshi (Bhutanese Sliced Potato, Green Chili & Melted Cheese Stew) – Authentic Bhutan Recipe
Gentle, creamy cousin of Ema Datshi: tender potato slices bathed in a bubbling Bhutanese chili-cheese sauce.
- Country of Origin
- 🇧🇹 Bhutan (South Asia, Asia)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Thinly sliced waxy Yukon potatoes, Mild green chilies/jalapeños, Melted cheddar and feta cheese, Garlic, Tomatoes
Ingredients for Kewa Datshi (Bhutanese Sliced Potato, Green Chili & Melted Cheese Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly sliced waxy Yukon potatoes, prepped into bite-sized pieces
- 1.5 cups mild green chilies/jalapeños, washed and trimmed
- 1 cup melted cheddar and feta cheese
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Bhutan seasoning (tomatoes, scallions, butter)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown thinly sliced waxy Yukon potatoes for 5 minutes.
- Add minced onion, garlic, garlic, and tomatoes, scallions, butter, stirring for 2 minutes until deeply aromatic.
- Add mild green chilies/jalapeños and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in melted cheddar and feta cheese right before serving warm.