Ema Datshi Recipe | Bhutan’s National Dish | Bhutanese Chilli Cheese Stew #cheese #chilli #bhutan

Roughly chop 4 large garlic cloves lengthwise.

Chop 1 medium onion into desired shape and size.

Cut the tops off 2 medium spicy long peppers, cut in half lengthwise, and deseed them.

Cut 1/2 green bell pepper lengthwise after deseeding.

Cut 1/2 red bell pepper lengthwise after deseeding.

Cut 1 medium tomato lengthwise after deseeding.

Heat 1 teaspoon of vegetable oil and 1 small cube of butter in a pan until the butter melts.

Add the chopped garlic to the pan and sauté for a few seconds until fragrant.

Add the sliced onions and sauté on low to medium flame until translucent.

Add 1 teaspoon of chili flakes and fry the onions and garlic on medium flame.

Add the chopped tomatoes and stir, cooking for 1 to 2 minutes until they start to melt.

Add the chopped peppers and sauté for 1 minute.

Season with salt to taste and mix well.

Add 1 cup of water and stir, then cover and let simmer on low to medium flame for 2 to 3 minutes.

Check the mixture; once the peppers are slightly cooked, add cheese slices or grated cheese.

Cover and cook for 2 minutes or until the cheese starts to melt.

Remove the lid and stir the melted cheese to blend it into the stew.

Let simmer for another 1 to 2 minutes until the stew thickens.

Equipment Needed

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