Kewa Datshi | Bhutanese Potatoes & Cheese | Kitchenstagram
Kewa Datshi, which literally means “Potatoes and Cheese.” is a comforting Bhutanese classic featuring tender potatoes simmered in a rich, creamy cheese sauce with onions and green chilies. The result is a thick, gravy-like dish that can be enjoyed as a soup or served with rice, steamed buns, traditional Bhutanese bread or even paratha.
Datshi is a traditional Bhutanese fermented cottage cheese made from cow’s milk and is the key ingredient in many Bhutanese dishes. Since authentic datshi is rarely available outside Eastern South Asia, processed cheese or cheddar cheese makes an excellent substitute, melting smoothly to create the dish’s signature creamy sauce.
Part of Bhutan’s beloved Datshi family of dishes, Kewa Datshi celebrates the perfect pairing of cheese, vegetables and spices. Traditional Kewa Datshi is known for its intense heat, but I have reduced the spice level to suit my preference. Feel free to add more chilies if you enjoy a spicier meal. Simple, hearty and satisfying, this one-pot vegetarian dish is a staple of Bhutanese cuisine and one I could happily enjoy bowl after bowl.
Ingredients needed for Kewa Datshi:
Potatoes: Floury varieties potatoes works best for a creamy Kewa Datshi.
Onion: Red onions are my preference, though brown, yellow or white onions are equally suitable.
Tomato: Brings a touch of sharpness along with vibrant colour.
Garlic: Use large peeled cloves and mince them finely for the best flavour.
Chilies: Split the chilies for gentle heat and flavour, or leave them whole for a milder dish.
Cheese: A great substitute when authentic Bhutanese datshi isn’t available. Mild cheddar also melts beautifully.
Serving Tips:
Kewa Datshi is traditionally paired with red rice or tingmo, the soft Tibetan steamed buns. It also goes well with any variety of rice or paratha. If tingmo isn’t available, frozen bao buns from an Asian grocery store make an excellent alternative, offering a similar soft, fluffy texture that complements the dish beautifully.
Ingredients
5 nos. Potatoes, peeled & sliced into 1 cm coins
1 no. Red Onion, sliced
1 no. Green Capsicum, sliced
2 nos. Tomatoes, sliced
5-6 nos. Green Chili, sliced
5-6 nos. Red Chili, sliced
5-6 nos. Yellow Chili, whole
1 tbsp Garlic, sliced
Salt to taste
1/2 cup Whole Milk
1/2 cup Mild Cheddar Cheese, grated
1 slice Processed Cheese
2 tbsp Butter
Preparation
- Step 1: In a pot combine, sliced potatoes, onions, green capsicum, tomato, green chili, red chili, yellow chili, garlic, salt to taste, water and 1 tbsp butter.
- Step 2: Cover and bring the mixture to a boil, then reduce the heat and let it cook for 10-15 minutes or until the potatoes are nearly tender.
- Step 3: Now, add milk, cheese and 1 tbsp butter, cover and cook for 5-8 minutes or until the cheese melts.
- Step 4: Give the potatoes a final stir and serve hot alongside rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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