Emma Datshi
Ema Datshi is Bhutan’s national dish — a soul-warming combination of chilies and cheese that’s both comforting and fiery. Popular in every Bhutanese household, it’s a rustic yet flavour-packed recipe where green chilies are the star, cooked down in a creamy, cheesy sauce.
Table of Contents
What is Emma Datshi?
The name comes from “Ema” meaning chili and “Datshi” meaning cheese in Dzongkha, Bhutan’s national language. Traditionally made with local Bhutanese cheese and plenty of fresh chilies, this dish is enjoyed with red rice and is known for its perfect balance of heat and creaminess.
Main Ingredient of Emma Datshi
Green chilies – 10–12 (slit lengthwise)
Tomatoes – 2 medium, chopped
Garlic – 4–5 cloves, sliced
Butter or oil – 1–2 tbsp
Salt – to taste
Black pepper powder – ½ tsp
Cheese Slice- 2
What Is So Special About Emma Datshi?
Ema Datshi stands out for its bold use of fresh chilies as the main ingredient, not just a spice. The combination of fiery heat and rich, melty cheese creates a unique flavour profile that’s both comforting and exciting. It’s deeply tied to Bhutanese culture, served daily yet celebrated as the national dish, and its simplicity allows the natural taste of the chilies and cheese to shine without heavy seasoning.
Quick and Easy Emma Datshi
Ema Datshi is made in one pot with minimal chopping — just simmer chilies, tomatoes, and garlic, then stir in cheese until creamy. Ready in under 20 minutes for an authentic Bhutanese comfort meal.
How to make
1. Prep the veggies – Slit 10–12 green chilies lengthwise, chop 2 medium tomatoes, and slice 4–5 garlic cloves.
2. Cook the base – Heat 1–2 tbsp butter or oil in a pan. Add garlic and sauté for a few seconds, then add tomatoes and chilies. Cook for 3–4 minutes.
3. Simmer – Pour in 1 cup water, season with salt and black pepper, cover, and simmer until the chilies turn soft (about 5–7 minutes).
4. Add the cheese slices – Place 2 cheese slices directly over the simmering mixture. Let them melt naturally, then stir gently to combine into a creamy sauce.
5. Serve – Switch off the heat, mix lightly, and enjoy hot with red rice or steamed rice.
Expert Tips
Don’t overcook the chilies: They should be soft but still hold shape for the best texture.
Melt cheese gently: Add cheese slices at the end and let them melt slowly over low heat to avoid graininess.
Use fresh ingredients: The freshness of chilies, tomatoes, and garlic makes a huge difference in flavour.
Pair with red rice: The nuttiness of Bhutanese red rice balances the heat and richness perfectly.
Meyer Anzen Ceramic Coated Cookware 24cm Frypan
Recipe Card
Leave a comment