A gentler, milder cousin of ema datshi, made with sliced potatoes simmered in melted farmer's cheese and chilli, a comforting everyday dish in Bhutanese households.
Soften the onion
Melt the butter in a pot and cook the onion until softened.
3 minAdd potato and chilli
Add the sliced potato and green chilli, and stir to coat in the butter.
1 minSimmer until tender
Pour in the water, add salt, cover, and simmer until the potato slices are tender.
Melt in the cheese
Crumble in the datshi and stir gently over low heat until it melts into a creamy sauce coating the potatoes.
3 minServe hot
Serve hot with steamed red rice.
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