The first time I had Ema Datshi, I had no idea what I was in for. A large bowl of steaming hot chilies submerged in a rich and creamy cheese sauce sat in front of me. The smell was warm and comforting, and my first bite introduced me to a whole new world of flavor—a fiery burst of heat smoothed out by the mild cheese. From then on, I was hooked.
Everywhere you go in Bhutan, people eat this dish. It is not just a meal but an everyday occurrence, served with red rice and savored in each and every Bhutanese home. The hotness of the chilies and the rich but mild cheese, along with very minimal ingredients, makes this dish bold and comforting dish. Just like Hyderabadi Dum Biryani is famous in India for its aromatic spices and flavors, Ema Datshi is the essence of Bhutan’s simple yet characterful cuisine.
If you love spicy foods, you have met the love of your life in this dish! If you prefer it less hot, don’t worry. I will take you through how to set the dish to be less hot. Let’s make Ema Datshi.
List of Ingredients for Ema Datshi Recipe
To prepare this delicious Bhutanese dish, you will need:
- 6-8 fresh green or red chili peppers (adjust to taste)
- 1 cup Bhutanese or feta cheese
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup water
- 1 tbsp butter or oil
- Salt to taste
How to Make Ema Datshi Ema Datshi
Now that you know the ingredients, let’s bring them together!
Step 1: Prep the Chilies & Vegetables
- Wash and slice the chilies into strips. Remove seeds if you want less heat.
- Dice the onions, garlic, and tomatoes into small pieces.
Step 2: Sauté the Aromatics
- Heat a small amount of oil in a pan over medium heat.
- Add the onions and garlic, stirring until they turn soft and fragrant.
Step 3: Cook the Chilies
- Add the chilies and tomatoes to the pan. Stir well.
- Pour in a cup of water and bring it to a gentle simmer.
- Cover the pan and let the chilies soften for about 7-10 minutes.
Step 4: Add the Cheese
- Reduce the heat to low.
- Gently add the cheese in small chunks. Let it melt slowly without stirring too much.
- If using butter, add it now for extra creaminess.
Step 5: Final Touches & Serving
- Once the cheese melts into a thick, creamy sauce, remove from heat.
- Taste and adjust salt if needed.
- Serve hot with Bhutanese red rice or flatbread.
How Spicy Should Ema Datshi Be?
Ema Datshi is known for its fiery heat, but how spicy should it be? That depends on personal taste and tolerance.
Traditional Heat Level
In Bhutan, locals enjoy this dish very spicy. The chilies are not just for flavor—they are the main ingredient. The heat level can be intense for those not used to spicy food. Bhutanese people often say, “If it doesn’t make you sweat, it’s not Ema Datshi!”
Adjusting the Spice Level
If you love heat, stick to Bhutanese red chilies or Thai bird’s eye chilies. If you prefer a milder version, try:
- Jalapeños or Anaheim peppers – less heat but still flavorful
- Bell peppers mixed with a few spicy chilies – a balanced, mild taste
- Removing chili seeds and veins – reduces the heat without changing the taste too much
A good trick is to start with fewer chilies and add more later. This way, you won’t accidentally make the dish too hot.
Traditional & Modern Variations of Ema Datshi
Ema Datshi has been cooked in Bhutanese homes for generations, but there are many ways to prepare it. Some stick to tradition, while others experiment with new ingredients.
Traditional Variations
Even in Bhutan, Ema Datshi varies from region to region. Some common traditional versions include:
- Shakam Datshi – Uses dried beef (Shakam) for a smoky, chewy texture.
- Kewa Datshi – Swaps chilies for potatoes, making it milder but just as creamy.
- Shamu Datshi – Features mushrooms instead of chilies for an earthy, rich flavor.
- Goen Hogay – A cold salad version with chili, cheese, and onions mixed like a dip.
Modern Twists
Outside Bhutan, chefs have put their own spin on Ema Datshi. Some popular modern variations include:
- Adding cream or butter – Makes the sauce extra rich.
- Mixing cheeses – Feta, cheddar, or gouda for different textures.
- Using coconut milk – A vegan-friendly option that tones down the heat.
- Topping with crispy fried onions – Adds a crunchy contrast.
No matter which version you choose, the essence of Ema Datshi remains the same—spicy chilies and creamy cheese.
Best Side Dishes to Serve with Ema Datshi
Ema Datshi is delicious on its own, but the right side dishes make it even better. Here are some traditional and modern pairings:
1. Bhutanese Red Rice
This nutty, slightly chewy rice is the perfect base for soaking up the creamy cheese sauce. It’s grown in Bhutan and has a mild, earthy taste. If you can’t find it, brown rice or jasmine rice works well too.
2. Momos
Soft dumplings filled with vegetables or meat are a great side. The chewy texture contrasts with the creamy Ema Datshi, making for a satisfying meal.
3. Datshi Variations
Try serving Shakam Datshi (beef & cheese) or Kewa Datshi (potato & cheese) alongside your Ema Datshi for a full Bhutanese feast.
4. Buckwheat Pancakes
In Eastern Bhutan, people eat Ema Datshi with thick, soft pancakes made from buckwheat. They soak up the cheese sauce and provide a nutty, wholesome taste.
5. Ezay
If you love extra spice, serve Ezay, a Bhutanese chili paste made with fresh chilies, garlic, and tomato. It takes the heat to the next level!
6. Rose Sharbat
Since Ema Datshi is quite spicy, pairing it with a cool, soothing drink can help balance the heat. Rose Sharbat, a sweet and floral beverage, is a perfect choice. Its refreshing taste complements the bold flavors of chilies and cheese, making the meal more enjoyable.
Nutrition Details & Health Benefits of Ema Datshi Recipe
| Nutrient | Amount Per Serving |
| Calories | ~250-300 kcal |
| Protein | ~10-12g |
| Carbohydrates | ~15-20g |
| Fat | ~18-22g |
| Fiber | ~3-5g |
| Sugar | ~5-7g |
| Sodium | ~400-600mg |
| Calcium | ~150-200mg |
Health Benefits of Ema Datshi
- Rich in Antioxidants – Chilies contain capsaicin, which helps reduce inflammation and boosts metabolism.
- Good for Digestion – Garlic and onions support gut health and improve digestion.
- High in Protein & Calcium – Cheese provides essential protein and strengthens bones.
- Low in Processed Ingredients – Made with fresh, natural ingredients, it’s a wholesome dish without preservatives.
For a healthier version, you can reduce cheese, use mild chilies, and add more vegetables like spinach or carrots.
Common Mistakes to Avoid When Cooking Ema Datshi
Even though Ema Datshi is simple, a few common mistakes can ruin its taste and texture. Here’s what to watch out for:
1. Overcooking the Chilies
Chilies should be tender but not mushy. If overcooked, they lose their bright color and fresh taste. Always simmer gently instead of boiling them too hard.
2. Using the Wrong Cheese
Bhutanese cheese is hard to find outside of Bhutan, but choosing the wrong substitute can change the dish completely. Avoid processed cheese or anything that melts into a stringy texture like mozzarella. Feta, ricotta, or queso fresco work best.
3. Adding Too Much Water
Ema Datshi should be creamy, not watery. Adding too much water dilutes the flavor and makes the dish soupy. Use just enough liquid to let the cheese melt smoothly.
4. Skipping the Stirring
Cheese can clump if not stirred properly. Stir frequently so it blends well with the chilies and creates a smooth, velvety sauce.
5. Not Adjusting the Spice
If you’re not used to spicy food, start with fewer chilies and add more later. You can always increase the heat, but you can’t take it out once it’s too spicy.
Key Takeaways:
- For maximum flavor, use fresh chilies, as well as the right cheese.
- Feel free to reduce the spice level to your liking.
- Stir again to return to smooth, creamy consistency.
- Serve with Bhutanese red rice or other traditional accompaniments.
And, of course, no meal is finished without dessert. If you’re still looking for something speedy and delicious, here’s a simple, two-ingredient ice cream barfi recipe. Now that you know all the secrets, let’s try making your own perfect bowl of Ema Datshi! Let me know how it turns out.
FAQs About Ema Datshi Recipe
Can I make Ema Datshi less spicy?
Yes! Use mild chilies like jalapeños or Anaheim peppers instead of the traditional fiery Bhutanese chilies. You can also remove the seeds and veins to reduce the heat level.
What cheese is closest to Bhutanese cheese?
The best substitutes are feta, queso fresco, or ricotta. These cheeses melt into a creamy texture similar to the original Bhutanese cheese. Avoid stringy or overly processed cheeses.
How do I store leftovers?
Let Ema Datshi cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it slowly over low heat and add a splash of water or milk to restore the creamy texture.
