Kewa Datshi

ཀེ་ཝ་དར་ཚི · Kewa Datshi

Ingrédients8

• potatoes500 g
• Bhutanese cheese (datshi)200 g
• fresh green chilies6
• onion1
• garlic4 cloves
• butter2 tbsp
• water250 ml
• salt1 tsp

Préparation

1. Peel and cut the potatoes into bite-sized chunks. Slice the chilies lengthwise, thinly slice the onion, and crush the garlic. Cut the cheese into small cubes.
2. Melt the butter in a pot over medium heat. Add the onion and garlic and cook until the onion softens.
3. Add the potatoes, chilies, and salt. Stir to coat, then pour in the water.
4. Cover and simmer until the potatoes are tender, about 15–20 minutes, adding a splash of water if the pot dries out.
5. Stir in the cheese and cook gently until it melts into a thick, creamy sauce.
6. Taste and adjust the salt, then serve hot with red rice.