Method
- Slit the green chilies lengthways without cutting through. Bhutanese tradition uses chilies as the vegetable, not just for spice.
- Heat oil in a heavy pot. Add sliced onion and chopped garlic; cook 4 minutes until softened.
- Add the slit green chilies and tomato wedges. Pour in 300ml water and salt.
- Cover and simmer 12 minutes — the chilies should soften but still hold shape. The water reduces slightly.
- Crumble in the yak cheese (or substitute). Stir gently until the cheese melts into the broth, creating a creamy chili-and-cheese sauce.
- Off the heat, scatter cilantro. Serve with Bhutanese red rice. Each bite contains a piece of soft chili and a strand of melted cheese.
Common questions
Can Ema Datshi be made ahead?
Ema Datshi is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
How spicy is Ema Datshi?
As written this recipe is medium-to-hot — typical of authentic Bhutan cooking. To temper the heat, halve the chili or remove the seeds; to push it further, add more bird's-eye chili at the finishing stage. The spice can be adjusted at any point during cooking.
Is Ema Datshi vegetarian or gluten-free?
Ema Datshi is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is Ema Datshi to make at home?
Ema Datshi is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can Ema Datshi be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Ema datshi is Bhutan's national dish — the cheese-and-chili tradition unique to Bhutanese cuisine. Bhutanese eat chili as a vegetable, often with 10-20 chilies per person per meal. The dish reflects Bhutanese altitude cooking: yak cheese is abundant in the Himalayan villages where the cuisine developed. Each Bhutanese family has slight variations; some add potato (kewa) or mushroom (shamu) for additional textures.
