Best 5 Bhutanese Cheese Curry Ema Daji Recipes
Bhutanese cuisine is a unique blend of flavors and textures that has been influenced by its neighboring countries, such as India, Tibet, and Nepal. One of the most popular dishes in Bhutan is ema daji, a spicy and cheesy curry made with chilies, tomatoes, and local cheese. This flavorful dish is often served with rice and is a staple in many Bhutanese households. In this article, we will explore the best recipes for cooking ema daji, providing a detailed guide to creating this delicious and authentic Bhutanese dish.
Here are our top 5 tried and tested recipes!
EMA DATSHI
Ema Datshi, the national dish of Bhutan is a deliciously spicy stew made of chili peppers, onions and locally produced yak cheese.
Provided by Nisha Ramesh
Categories Soup
Time 20m
Number Of Ingredients 8
Steps:
- Heat a pan and add butter. Add the sliced onion, tomato and chillies. Give them a quick toss and the water. Season them with salt. Cover and cook until the peppers become tender.
- Turn off the flame and add the cheese and let it melt in the residual heat.
- Serve it over a bed of red or white rice.
KEWA DATSHI (BHUTANESE DISH)
Not the best picture, I know, but it tastes sooo good! Kewa Datshi - literally meaning potatoes and cheese - is a delicious thick gravy-like Bhutanese dish that is made up of potatoes, chiles, and cheese. Serve it like a soup or along with rice! I had it for the first time when I visited Bhutan and fell in live with its flavors. This is my recreation of that dish and tastes almost the same. An authentic kewa datshi is very spicy but in this recipe I have toned it down as I cannot handle that much spice. But you can adjust the amount of chiles to your liking. Enjoy!
Provided by Shruti
Categories Soups, Stews and Chili Recipes Stews
Time 47m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.
- Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.
- Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.
Nutrition Facts : Calories 538.3 calories, Carbohydrate 61.1 g, Cholesterol 39.9 mg, Fat 24.5 g, Fiber 7.5 g, Protein 22.2 g, SaturatedFat 8.7 g, Sodium 279.3 mg, Sugar 8.8 g
BHUTANESE CHEESE CURRY (EMA DAJI)
This dish is usually made very hot in Bhutan, however when I make it it's with jalapenos and fewer chilies. Adjust to your own taste. The cheese used in Bhutan is Churpi, which is a cross between farmer's cheese and feta. Since it is not widely available, feta is substituted in this recipe. This unusual soup-like curry is rich and warming on a cool day. Recipe adapted from the book, "Mangoes and Curry Leaves " by the team of Alford and Duguid.
Provided by lynnski LA
Categories Curries
Time 55m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Put the chiles, onion, water and oil in a medium pot and bring to a boil.
- Cover, reduce the heat slightly and cook at a strong simmer for 15 minutes.
- Add the tomatoes and garlic and bring back to a boil, then simmer uncovered for 10 minutes, or until the tomatoes are melting into the liquid and the garlic has softened.
- Add the cheese and simmer for another 3 to 4 minutes.
- Stir, remove from the heat, cover, and let sit for 10 minutes before serving.
- this is best served warm, not hot.
- Stir in coriander leaves (cilentro), add salt and pepper to taste and serves.
- This is usually served with Bhutanese red rice, but it is also good with plain rice accompanied with a stir fried green vegetable.
BHUTANESE EMA DATSHI RECIPE
Bhutan's most well-liked dish is termed as Ema Datshi. Within the Bhutanese language, Ema is Chilli and Datshi is cheese. This fiery stew of chilli and cheese is completely beloved among the Bhutanese that it has gained cookery prominence because of the national food of the country.
Provided by Druk Girl
Categories Main Course
Number Of Ingredients 10
Steps:
- First thing first, rinse the chillies, onion, tomato, spring leaves and garlic.
- Cut the chillies in lengthwise, and tomato, onion, garlic and spring onion leaves into thin slices.
- Now, put it all together into a skillet.
- Add water, oil, salt and cheeses on top. Cover and cook for 3-5 minutes on high flame.
- Then turn off the flame and let them sit for 1-2 minutes without any touching.
- Finally, give a thorough mix and check the salt. if less add and stir and serve with rice,roti/tortilla, puri and so on.
VEGETARIAN EMA DATSHI (BHUTAN CHILI CHEESE STEW)
The national dish of Bhutan, this stew of hot peppers and cheese is extremely unique. It is usually made with a type of Bhutanese farmer's cheese, which can be approximated in the West by using queso fresco or feta cheese. If you can't handle super spicy food, try using poblanos or Anaheim peppers in place of the hot peppers. This version is different than the other recipe of the same name on this site. From Vegetarian Cooking and Recipes. The Kingdom of Bhutan, is a landlocked state in South Asia located at the eastern end of the Himalayas. It is bordered to the north by China and to the south, east and west by the Republic of India.
Provided by Sharon123
Categories Onions
Time 25m
Yield 2-4
Number Of Ingredients 8
Steps:
- Remove seeds and ribs from chilis and cut chilis lengthwise into 1/2" slices.
- Place chilis and onion in water with vegetable oil. Boil 10 minutes. Add tomato and garlic and simmer for 2 more minutes.
- Add cheese and simmer on low for 2 more minutes - enough to blend the cheese without completely melting it. Add cilantro and stir.
- Serve with Bhutanese red rice or brown rice.
Tips:
- Use fresh ingredients. Fresh vegetables, herbs, and spices will give your ema daji the best flavor.
- Don't be afraid to experiment. There are many different ways to make ema daji, so feel free to adjust the ingredients and proportions to suit your taste.
- Serve ema daji with rice or roti. This is the traditional way to serve ema daji, but it can also be served with other dishes, such as noodles or potatoes.
Conclusion:
Ema daji is a delicious and versatile dish that is easy to make. It is a great way to use up leftover vegetables and it is also a good source of protein and calcium. Whether you are a fan of Bhutanese cuisine or simply looking for a new and exciting dish to try, ema daji is sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love