Vegetarian Ema Datshi Bhutan Chili Cheese Stew
Dive into the bold and comforting flavors of Bhutan with Vegetarian Ema Datshi, a rich and creamy chili cheese stew that's a beloved national dish. This vegetarian-friendly recipe combines a medley of green and red chilies, juicy tomatoes, and aromatic garlic and onions, all simmered in a luscious blend of crumbled feta cheese and milk. The slight tang of feta melds beautifully with the heat of the chilies, creating a dish that's equal parts spicy and creamy. Enhanced with butter or clarified ghee for extra richness, this one-pot dish comes together in just 30 minutes, making it a quick and satisfying option for weeknight dinners. Perfectly paired with fluffy steamed rice or warm flatbread, this Bhutanese classic is a must-try for spice lovers and cheese enthusiasts alike. Indulge in its simple yet exotic charm and bring a taste of the Himalayas to your table!
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Recipe Information
Ingredients
- 8 pieces Green chilies (mild or hot, as preferred)
- 2 pieces Red chilies (optional, for extra heat)
- 4 pieces Garlic cloves
- 1 piece Onion, medium-sized
- 2 pieces Tomato, medium-sized
- 2 tablespoons Butter or clarified butter (ghee)
- 1 cup Feta cheese
- 1 cup Whole milk
- 0.5 teaspoons Salt
- 1 cup Water
Instructions
Wash the green and red chilies, then slice them lengthwise into halves. Remove seeds for less heat if desired.
Peel the garlic cloves and slice them thinly.
Peel the onion and slice it thinly into half-moons.
Dice the tomatoes into small chunks.
In a medium-sized pot, heat the butter or clarified butter over medium heat until melted.
Add the sliced onion and garlic to the pot. Sauté for 2-3 minutes until softened and aromatic.
Stir in the sliced chilies and cook for another 2 minutes, allowing them to release their flavors.
Add the diced tomatoes, salt, and 1 cup of water. Stir and let the mixture come to a gentle boil.
Reduce the heat to low and simmer for 5-7 minutes, allowing the flavors to meld together and the chilies to soften.
Crumble the feta cheese into the pot, followed by the whole milk. Stir gently to combine, ensuring the cheese begins to melt and create a creamy sauce.
Let the stew simmer on low heat for another 5 minutes, stirring occasionally to prevent sticking. Adjust the seasoning with additional salt if needed.
Once the cheese is fully melted and the stew has thickened slightly, remove it from heat.
Serve hot with steamed rice or flatbread, garnished with extra sliced chilies if desired.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 7.4 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 283 mg | 22% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
