Bhutan's fiery national dish of fresh green chillis simmered in a rich, creamy local cheese sauce. Bold, warming, and utterly addictive.
Ema Datshi is considered the soul of Bhutanese cuisine and appears on almost every table, from humble farmhouses to royal banquets. 'Ema' means chilli and 'datshi' means cheese in Dzongkha, and the combination defines the Bhutanese palate. Locally produced yak or cow cheese melts into a silky sauce that tempers the searing heat of whole green chillis. The dish is typically eaten alongside red rice, absorbing the sauce like a stew, and reflects Bhutan's reverence for simple, nourishing food grown in mountain valleys.
Serves 4
Heat the oil in a wide pan over medium heat. Add the sliced onion and garlic and cook for 3–4 minutes until softened and lightly golden.
Add the halved green chillis and chopped tomatoes to the pan. Stir well and cook for 2 minutes to coat everything in the oil.
Pour in the water, season with salt, and bring to a gentle boil. Reduce heat and simmer uncovered for 10 minutes until the chillis have softened and the liquid has reduced by half.
Crumble the datshi or feta cheese over the top. Stir gently and cook for a further 3–4 minutes until the cheese melts into a creamy sauce.
Scatter spring onions over the top and serve immediately with Bhutanese red rice.
Use a mix of green and red chillis for a more complex flavour.
If datshi is unavailable, feta is the closest substitute — avoid processed cheese.
Do not overcook after adding cheese or the sauce may split.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Kewa Datshi: replace chillis with potatoes for a milder version.
Shamu Datshi: use mushrooms instead of chillis.
Add yak butter for extra richness.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of water if needed.
Ema Datshi has been a staple of Bhutanese cooking for centuries. Chillis were introduced to Bhutan via trade routes from the Americas and quickly became central to the diet, partly because of the warming effect they provide at high altitudes. The dish is now recognised as Bhutan's national dish.
Yes — traditionally it is intensely hot. You can reduce the number of chillis or remove seeds for a milder version.
Feta is the best widely available substitute. Paneer also works but gives less saltiness.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (220g / 7.8 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.