By Radhika Radhakrishnan
Kewa Datshi (Bhutanese potatoes and cheese stew)
9 steps
Prep:5minCook:40min
This popular Bhutanese stew is traditionally made with potato slices, but in this recipe, I used potato cubes to get a slightly more mashed consistency that goes well with rice.
Updated at: Thu, 17 Aug 2023 05:13:24 GMT
Nutrition balance score
Great
Glycemic Index
66
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories222 kcal (11%)
Total Fat9.4 g (13%)
Carbs29.5 g (11%)
Sugars4.8 g (5%)
Protein7.4 g (15%)
Sodium410.8 mg (21%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Chop potatoes and onions into large cubes. Finely chop garlic and slit green chillies lengthwise. Optionally, chop a small tomato.
Step 2
Place the chopped potatoes, onions, chillies, garlic, and optionally tomato, in a pan.
potatoes2 
onion1 
green chillies4 
garlic cloves6 
tomato1 Step 3
Add salt and pepper, as per taste.
salt
pepperStep 4
Add cooking oil and 2 glasses of water (adjust as per desired consistency) and bring to boil.
cooking oil3 tsp
water3 glassesStep 5
Once the potatoes have been half cooked (this takes about 20 mins), mash them slightly, and add milk.
milk½ cupStep 6
Add cheese slices.
cheese slices2 Step 7
Place a lid on the pot and let it cook for another 5 mins till the cheese melts.
Step 8
Once the cheese has melted, give the stew a stir. Adjust consistency with water, and optionally, add chilli flakes to get desired spice level.
Step 9
Serve hot with cooked rice and beans.
Notes
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