Bhutanese famous tsoem kewa datshi recipe##bhutan

Peel and dice the potatoes into small cubes.

Heat vegetable oil in a pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking for another minute until fragrant.

Add the diced potatoes to the pot and stir to coat with the oil and aromatics.

Sprinkle in turmeric, cumin, and salt, mixing well to combine.

Pour in enough water to cover the potatoes and bring to a boil.

Reduce heat to low, cover, and simmer until potatoes are tender, about 15-20 minutes.

Add chopped green chilies and cheese, stirring until the cheese melts and coats the potatoes.

Adjust seasoning with black pepper and additional salt if needed.

Garnish with chopped scallions and fresh coriander before serving.

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