Kewa Datshi

Kewa Datshi Recipe - Vegetarian Bhutanese Dish with Potatoes and Cheese

Region / culture: Bhutan | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Kewa Datshi is a popular Bhutanese dish made with potatoes and cheese, seasoned with onions, chili powder, and other spices. This dish is a staple in Bhutanese cuisine and is loved for its creamy and spicy flavors.

History

Kewa Datshi has been a traditional dish in Bhutan for many years. It is believed to have originated in the rural villages of Bhutan, where potatoes and cheese were readily available ingredients. Over time, the dish has become a favorite among locals and tourists alike, showcasing the unique flavors of Bhutanese cuisine.

Ingredients

4 potatoes
0.33 cup of cheese (swiss, farmers or almost any kind of white cheese)
0.25 cup of chopped red onions
1 tbsp oil
1 tsp salt
0.5 tsp chilli powder (vary amount according to your tolerance)

How to prepare

Cut the potatoes into small pieces, approximately the size of a little finger. Place the potatoes in a saucepan or pot and add some oil and salt. Pour 1.5 cups of water into the pot. Cut the cheese into small pieces and add it to the pot when the potatoes are almost cooked. Optionally, you can also add chopped onions and tomatoes according to your taste. Don't forget to add chili powder for some spice. Ensure that the dish has enough moisture, but avoid making it too watery. Add a small amount of water whenever it starts to run low.

Variations

Add diced tomatoes or bell peppers for extra flavor and color.
Use different types of cheese, such as cheddar or gouda, for a unique twist.
Substitute potatoes with other root vegetables like sweet potatoes or yams.

Cooking Tips & Tricks

Make sure to cut the potatoes into small, uniform pieces to ensure even cooking.

- Adjust the amount of chili powder according to your spice tolerance.

- Be careful not to overcook the potatoes, as they can become mushy.

- Add a splash of water whenever the dish starts to dry out to maintain a creamy consistency.

Serving Suggestions

Kewa Datshi is best served hot with steamed rice or Bhutanese red rice. It can also be enjoyed with traditional Bhutanese dishes like Ema Datshi (chili and cheese) or Jasha Maru (spicy chicken stew).

Cooking Techniques

Kewa Datshi is typically cooked in a saucepan or pot on the stovetop. It is important to simmer the dish gently to allow the flavors to meld together.

Ingredient Substitutions

If you don't have access to Bhutanese cheese, you can use any mild, meltable cheese like mozzarella or Monterey Jack.

Make Ahead Tips

Kewa Datshi can be prepared ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Garnish Kewa Datshi with fresh cilantro or green onions for a pop of color and freshness.

Pairing Recommendations

Serve Kewa Datshi with a side of Bhutanese red rice and a simple salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Kewa Datshi in the refrigerator for up to 2 days. Reheat in a saucepan over low heat, adding a splash of water if needed to maintain the creamy consistency.

Nutrition Information

Calories per serving

Each serving of Kewa Datshi contains approximately 250 calories.

Carbohydrates

Each serving of Kewa Datshi contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kewa Datshi contains approximately 10 grams of fats.

Proteins

Each serving of Kewa Datshi contains approximately 8 grams of proteins.

Vitamins and minerals

Kewa Datshi is a good source of vitamin C, potassium, and calcium.

Alergens

Kewa Datshi contains dairy (cheese) and may not be suitable for individuals with lactose intolerance or dairy allergies.

Summary

Kewa Datshi is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Kewa Datshi is a delicious and comforting dish that highlights the flavors of Bhutanese cuisine. With its creamy texture and spicy kick, it is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a chilly autumn day, and I had just finished attending a cooking demonstration at a local farmers market. The presenter, a kind elderly woman with a warm smile and a twinkle in her eye, was showcasing a traditional Bhutanese dish called Kewa Datshi.

As I watched her effortlessly chop vegetables and stir them into a bubbling pot of creamy cheese, I was mesmerized by the simplicity and beauty of the dish. The colors, the textures, the aromas – everything about it seemed to speak to me on a deep, primal level.

After the demonstration, I approached the woman and asked her for the recipe. She smiled and handed me a small piece of paper with the ingredients and instructions written in neat, flowing script. I thanked her profusely and promised to try making it at home.

That evening, I gathered the ingredients and set to work in my own kitchen. I chopped the potatoes and onions, grated the cheese, and simmered everything together in a pot. As the dish cooked, the smells that wafted through my kitchen were intoxicating – rich and earthy, with a hint of spice.

When the Kewa Datshi was finally ready, I spooned it into a bowl and took my first bite. The flavors exploded in my mouth – creamy, tangy, and just a little bit spicy. It was unlike anything I had ever tasted before, and I knew immediately that this recipe would become a staple in my cooking repertoire.

Over the years, I have made Kewa Datshi countless times, experimenting with different variations and tweaks to make it my own. I have shared the recipe with friends and family, who have all fallen in love with its unique and comforting flavors.

But the story of how I learned to make Kewa Datshi doesn't end there. As I continued to delve deeper into the world of Bhutanese cuisine, I discovered that there were many different versions of the dish, each with its own regional variations and nuances.

I learned new techniques from Bhutanese friends and acquaintances, who generously shared their knowledge and expertise with me. I traveled to Bhutan and attended cooking classes, where I learned the traditional methods of preparing Kewa Datshi from local chefs and home cooks.

Each new recipe I encountered added another layer of depth and richness to my understanding of this beloved dish. I learned to appreciate the subtle differences in flavor and texture that come from using different types of cheese, or adding in variations like mushrooms or chilies.

But no matter how many variations of Kewa Datshi I have tried, the original recipe that I learned all those years ago at the farmers market remains my favorite. There is something special about that first taste, that first encounter with a dish that speaks to your soul and captures your heart.

As I sit here now, preparing a pot of Kewa Datshi for my family to enjoy, I am filled with gratitude for the journey that this recipe has taken me on. It has connected me to a culture and a people halfway across the world, and has brought me closer to my own roots and heritage.

And as I take that first bite of creamy cheese and tender potatoes, I am transported back to that autumn day at the farmers market, when I first laid eyes on this magical recipe and knew that it would change my life forever.