Let’s make Kewa Datshi (Bhutanese Potatoes & Cheese). It’s the ultimate one-pot meal.
Did you know Bhutan’s famous spicy potato and cheese dish, Kewa Datshi comes together in 30 minutes and makes for a delicious, comforting meal?

In Kewa Datshi, the sauce is smooth and creamy with meltingly soft potatoes, onions and green chillies.
This simple vegetarian one-pot dinner is perfect with rice, steamed buns or even with paratha. I could eat endless bowls of Kewa Datshi by itself!
What is Datshi?

The traditional version calls for datshi, a Bhutanese fermented cottage cheese made with cow’s milk.
Since datshi isn’t a commonly available ingredient outside of eastern South Asia, I’ve found the next best option is American sliced cheese or processed cheese, which melts perfectly into the dish for a creamy sauce.
If you’d like a touch of extra sharpness, try adding a touch of whipped feta or cream cheese, although this isn’t necessary.
Kewa Datshi: A one-pot delicacy from Bhutan

My first taste of Kewa Datshi was in a Bhutanese restaurant local to me. As a teen, I didn’t eat much spicy food (although I love it now).
Kewa Datshi was the perfect introduction to Bhutanese cuisine, since it’s typically known as ‘foreigners delight’. My gracious waiter saw me coming a mile away!
There, I enjoyed the dish with rice which was perfect for mopping up the soupy cheese sauce.
I’ve made the dish a number of times since, based on what I tasted all those years ago and I think this recipe is pretty much identical. Best of all, it requires very little effort, no dry spices and few other ingredients.
Kewa Datshi is an ideal dish for busy weeknights and can be made ahead of time.
Variations of Kewa Datshi

Kewa Datshi is a versatile dish and you can make it with various ingredients from potato, to mushroom and green chilli.
Ema Datshi: A comforting and spicy style of the original cheese dish using only green chillies. This is one for people who like their dishes hot!
Shamu Datshi: Mushrooms and cheese, cooked together for a stew-like finish. I love the heartiness of this version.
Kewa Datshi: The potato and cheese delicacy we’re making today! Add peppers and tomatoes for depth of flavour.
Ingredients for Kewa Datshi
- Potatoes – Any floury variety such as Maris Piper, King Edward or Russet is ideal for making Kewa Datshi.
- Onion – I use red onions but brown, yellow and white onions are all fine.
- Red pepper (capsicum) – Adds flavour and colour to the dish.
- Tomato – For a touch of sharpness and colour.
- Garlic – I use large cloves of garlic, peeled. Mince them finely.
- Green chillies – Split the chillies so that the dish has flavour but isn’t too spicy. Keep the chillies whole if you prefer it less spicy.
- American sliced cheese or processed cheese – This is the best cheese to use if you can’t get local datshi (Bhutanese cheese). Regular Cheddar will not melt well and could make the sauce split.
- Water – Hot kettle water.
- Salt – I use Himalayan salt but any will do.
How to serve Kewa Datshi
Traditionally, Kewa Datshi is served with red rice or Tibetan steamed buns called tingmo, but you can enjoy it with any type of rice, or even with paratha.
If you can find frozen bao buns in your local Asian grocery shop, it’s also delicious with these. This is quite a close alternative to tingmo.
Ready? Let’s make Kewa Datshi (the perfect introduction to Bhutanese cuisine).
Kewa Datshi recipe | How to make Kewa Datshi (Bhutanese Potatoes & Cheese)
Kewa Datshi (Bhutanese Potatoes & Cheese)

Bhutan's famous spicy potato and cheese dish, Kewa Datshi comes together in 30 minutes and makes for a delicious, comforting meal. The sauce is smooth and creamy with meltingly soft potatoes, onions and green chillies. This simple vegetarian one-pot dinner is perfect with rice, steamed buns or even with paratha. I could eat endless bowls of Kewa Datshi by itself!
Ingredients
- 5 medium potatoes, peeled and sliced into 1cm coins
- 3 large cloves garlic, minced
- 1 small red capsicum, finely sliced
- 2-3 small hot green chillies, slit
- 1 medium red onion
- 1 large, ripe tomato
- 1/2 tsp salt
- 425ml hot kettle water
- 8 slices American cheese
Instructions
- Place a large pot over a medium heat. Add all the ingredients except for the cheese. Cover and cook for 20 minutes, until the potatoes are fork tender.
- Arrange the cheese slices in a single layer on top and cover again. Cook for a further 5 minutes, until the cheese melts.
- Remove the lid and stir gently to combine. The water and cheese will melt together to create a sauce. When stirring, take care not to break the potatoes too much.
- Serve hot with rice or paratha.
Notes
- Store any (cooled) leftovers inside an airtight contain in the fridge for up to 2 days.
- Not suitable for freezing.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 352Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 844mgCarbohydrates: 55gFiber: 6gSugar: 8gProtein: 13g
If you like this Kewa Datshi (Bhutanese Potatoes & Cheese), you’ll love my recipe for Saag Aloo
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