Main
Ema Datshi
- Preparation time
- 30 min
- Servings
- 4 servings
Ingredients
- Green chili — to buy8 green chilies, cut into wide strips
- Red chili — to buy4 red chilies, cut into wide strips
- Cheese — to buy300 g (10 oz) soft melting cheese
- Onion — to buy1 onion, thinly sliced
- Tomato — to buy2 tomatoes, cut into wedges
- Garlic — to buy3 garlic cloves, crushed
- Ginger — to buy1 x 2 cm (3/4 in) piece ginger, grated
- Olive oil — to buy2 tbsp oil
- Water — to buy200 ml (3/4 cup) water
- Salt — to buy1 pinch salt
Preparation
Wash the chilies and cut them into wide strips, keeping a few seeds in for extra heat.
In a saucepan, heat the oil over medium heat and sauté the sliced onion for 3 minutes until translucent.
Add the crushed garlic and grated ginger, and stir for 1 minute until fragrant.
Add the chilies and tomatoes, pour in the water, cover and simmer gently for 10 minutes until the chilies soften slightly (they should stay a little crunchy).
Crumble the cheese on top, season lightly with salt (the cheese is already salty), and let it melt covered for 5 minutes without stirring so it doesn't split.
Gently stir to bind the melted cheese into the sauce, which should turn creamy and coat the chilies.
Taste and adjust the salt if needed, and let it reduce uncovered for 2-3 minutes if the sauce is too thin.
Serve piping hot, traditionally alongside Bhutanese red rice.