Sunday, August 4, 2013

Kewa Datshi -> The Cheesed Potato

The Kewa Datshi

Unlike Ema Datshi, kewa datshi is less spicy and it's one of my favorite item that goes along with my meals. We find cheese in every culinary in the Bhutanese dish and it is one of the key ingredients that make up the Bhutanese dish so especial in it's own way. I am proud with those unique dish that we Bhutanese prepare. It is said that Bhutanese use too much of oil, which may lead to complications but it never happened. We the Bhutanese have been using those recipes kept with us by our Forefathers.
Kewa means "potato" and datshi means "cheese", if you can local cheese but if it is not available in your region then go with Amul Cheese or Processed cheese.



  1. potatoes (as per the members who will be eating)
  2. 1/3 cup of Cheese, (Bhutanese local cheese, or almost any kind of white cheese)
  3. 1/4 cup of chopped onions
  4. 1 tbs oil
  5. 1 tsp salt
  6. 1/2 tsp chilli powder (vary amount according to your tolerance)

Cut potatoes into small pieces. 
Put the potatoes along with some oil and salt in a saucepan or pot. 
Add 1 and 1/2 cup of water.
Cut the Cheese into small pieces/mash it and spread over. Or when potatoe is almost cooked, add the Cheese
You can add some chooped onions and tomatoes to taste. 
Don't forget the chilli powder
*You don't want too much water in this dish but don't let it dry up completely either.*
 Add little water everytime it gets low.

1 comment:

  1. Hi- we made the Kewa Datshi tonight and it was great! I need more practice, but was so happy to have the recipe and directions. Thank you so much for sharing! We had this dish when we were in Barcelona recently and I did not think I would be able to make them once we got back home.
    Thanks again!
    Jamie from Detroit, Michigan, USA