Bhutan: Kewa Datshi

In Bhutan they actually use chilli peppers as vegetables, rather than garnishes or flavourings, like we tend to. Their national dish, ema-datshi, is basically chillies and cheese. I didn't cook this, but I did a variation of it called kewa datshi which adds potatoes. Literally: kewa = potatoes, datshi = cheese.

I've written previously that I can't handle too much spice (whereas my partner loves it) so I was cautious about the chillies in this dish. However, I used regular red chilli peppers that are significantly more mild in taste than the scotch-bonnet peppers I've used in other meals. I was saying to my partner that I think because of all the spicy food we've been having recently, I feel like my spice tolerance has built up quite considerably. I used 2.5 red chillies in this recipe, but I think I could have probably handled maybe one more chilli before it got too hot.

The recipe I was following called for 'fresh cheese' which then gets melted into the gravy. This took a little bit of research, but I found that fresh cheese means that the freshly pressed curds that haven't yet begun to ripen or age (obviously this makes sense, considering the name). Various types of fresh cheese can include cottage cheese, feta, halloumi, quark, mozzarella, cream cheese, and so on. Each cheese has their own different characteristics - for example, feta is more salty than mozzarella which has a higher melting point.

For some stupid reason, I chose to use paneer. I already have paneer in my fridge leftover from my Bangladesh meal so I figured it would make sense to use it. I grated some up and when it was time, added it to the dish.

Here's the really dumb thing: paneer doesn't melt. Without getting too scientific, it comes down to the molecular chemistry. This is why paneer is really great for grilling, because it can take higher temperatures.

So I put non-melting cheese into a dish that specifically calls for a cheese to melt into it. Wow.

I realised as soon as I put it into the pan as well. It sat on the top of the soup and I started to mix it in and then realised exactly what mistake I had made.

Other recipes I have found since have said that cheddar cheese would be fine for this, so I guess next time I would probably opt for that (especially considering I always have cheddar in my fridge!). The taste of my dish wasn't bad, per se, but it probably didn't have the same oomph that it would have done had I used a melty cheese. My kewa datshi was also a bit... wet. It's supposed to thicken up to a gravy before you add the cheese, but mine didn't so I wonder if I should have simmered it for longer, but then that would risk the potatoes over-cooking.

I thought it was still a yummy dish though, so I have included my adapted recipe anyway. You can find the original source here.

Kewa Datshi
Serves 3-4

Ingredients

• 2 tablespoons vegetable oil
• 2.5 chilli peppers, slit and coarsely chopped - more if you prefer it hotter!
• 5 cloves garlic, minced
• 1 onion, diced
• 2 medium potatoes, peeled and cubed
• 2.5 cups water, or more if needed
• 1/2 teaspoon chilli powder
• Salt and pepper, to taste
• 1 cup grated fresh cheese - take this to mean what you will
• 1 pinch red pepper flakes (optional)

Instructions

1. Heat oil in saucepan over a medium heat. Add garlic and chilli and cook for 2-3 minutes, until fragrant. Add onion, stir until translucent, about 5 minutes. Stir potatoes into onion mixture until potatoes are coated with oil.
2. Pour water over potato mixture and season with chilli powder, salt and pepper. Bring to a boil, then reduce the heat and simmer until potatoes are tender, 10-15 minutes, adding more water if needed. 
3. Reduce heat to low and sprinkle fresh cheese over the gravy. Slowly stir until the cheese melts and spreads evenly, about 5 minutes.
4. Serve. Garnish dish with red pepper flakes.