Ema Datshi with Indian Twist
A fusion recipe that combines the bold flavors of Bhutanese Ema Datshi with Indian spices for a unique twist.
Equipment
- Pan
- Spatula
Ingredients
Ingredients for Base
- 6-8 green chilies sliced lengthwise
- 2-3 red chilies optional
- 4 garlic cloves minced
- 1 medium onion sliced
- 2 medium tomatoes chopped
- 2 tbsp butter or ghee
- 200 g cheese feta or processed
- 1 cup water
Ingredients for Indian Twist
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 2 tbsp fresh cilantro chopped
- Salt to taste
Instructions
- Heat butter or ghee, and sauté cumin seeds until they splutter.
- Add onions and garlic; cook until golden.
- Stir in chilies, tomatoes, and spices.
- Simmer with water and melted cheese until creamy.
- Garnish with cilantro and serve hot.
Notes
- For a vegan version, substitute cheese with plant-based alternatives.
- Adjust chili quantity to your spice preference.
- Experiment with Indian spices for a personalized flavor profile.
