Datshi, a beloved part of Bhutanese cuisine, showcases the rich, creamy goodness of cheese paired with vegetables and spices. Among its many variations, Kewa Datshi stands out as a heartwarming dish, featuring tender potatoes enveloped in a luscious cheese sauce. It is a simple yet comforting meal that brings a sense of home and happiness with every bite.
My first encounter with Kewa Datshi was during a family trip to Bhutan on a chilly day. Served alongside Ting Momo (Tibetan steamed buns), the warmth of the dish left an indelible impression on my palate. The creamy texture of the potatoes, harmoniously melded with rich, melted cheese, provided profound comfort.
I later enjoyed Kewa Datshi again at a monastery in my hometown, Darjeeling. Prepared by the monastery cook and served with red rice, this version was deceptively simple yet extraordinarily delicious. These experiences inspired me to create my own variations of Datshi at home. While Bhutanese chillies impart the perfect piquant kick, they can be challenging to find, so I often use regular green or dried red chillies.
In Darjeeling, we are fortunate to have access to local cheese known as soft chhurpi and fresh local butter, which I eagerly incorporate alongside processed cheese slices. This combination elevates the dish with a rich, velvety texture that is ideal for Datshi recipes. When preparing Kewa Datshi in urban areas, one can easily substitute with locally available processed cheese and chillies.
Kewa Datshi
Ingredients
- Potatoes: 4-6 medium-sized, peeled and thinly sliced
- Green chillies: 3-4 sliced (Picador chillies or any variety)
- Onion: 1, thinly sliced
- Garlic: 2-3 cloves, minced (optional)
- Bhutanese cheese (soft chhurpi; optional): 1 cup, or regular Amul cheese slices (or a melty cheese like cheddar)
- Butter or oil: 2 tbsp
- Salt: to taste
- Water: 1 cup
Method:
- Combine Ingredients: In a large pot, combine the sliced potatoes, onions, garlic (if using), chillies, salt, and butter or oil with water.
- Cook: Cover and bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are nearly tender, approximately 10-15 minutes.
- Add Cheese: Once the potatoes are almost cooked through, crumble the cheese into the pot. Stir gently, allowing the cheese to melt and blend with the remaining water to create a creamy sauce.
- Season and Serve: Give the mixture one final stir and serve hot alongside rice.
Each spoonful of Kewa Datshi embodies the warmth of Bhutanese hospitality and the simple pleasures of home-cooked fare. This dish soothes the soul and transports you to the serene landscapes of the Himalayas, offering a comforting taste of tradition on your plate.
Watch this recipe here – Kewa Datshi
Rinzee is a lawyer and company secretary whose passion for cooking blossomed during the lockdown, leading her to explore the world of content creation. With a deep love for diverse cuisines, she began her culinary journey by learning about various cultures and traditions. Hailing from the hills of Darjeeling, Rinzee is dedicated to reviving traditional Tibetan, Nepalese, and Bhutanese recipes. Through her content, she aims to introduce forgotten and lesser-known dishes. Ultimately, her love for food and the joy of sharing recipes bring her immense happiness.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.