Ema Datshi

Name: Ema Datshi
Total time: 25 min
Yield: 2 log
Cuisine: Bhutanese
Ingredients: Jalapeno mirchein 220 g; lambai mein chaar hisso mein kati hui; Hari mirchein 6 g; cheeri hui (2 chhoti hari mirchein); Pyaaz 70 g (kati hui); Lehsan 15 g; mota kata hua (taqreeban 3 jawey); Tamatar 50 g; kata hua; Cheese 75 g; kasa hua (datshi, ya feta, mozzarella ya farmers cheese); Makhan 15 g; Vegetable oil 7 g; Namak 5 g; Paani 250 g (taqreeban 1 cup)

25 minute · 2 log · Asian Khane · Bhutan

Shaya hua 4 November 2026

Bhutan ki Ema Datshi ka ek katora, malai-daar pighle hue cheese ki sauce mein hari aur lal mirchein, lal chawal ke sath serve ki gayi

Ema Datshi Bhutan ki qomi dish hai — Dzongkha mein 'ema' ka matlab mirch aur 'datshi' ka matlab cheese hai. Bhutan mein mirchon ko masala nahi, sabzi mana jata hai: 220 g mirchein pyaaz, tamatar aur lehsan ke sath naram hone tak pakayi jati hain, phir aanch band karke kasa hua cheese milaya jata hai, jab tak woh pighal kar malai-daar sauce na ban jaye jo har mirch par charh jaye. Yeh teekha, rich aur bohat sukoon dene wala hai, aur Bhutan ke gharon mein taqreeban har roz khaya jata hai, uble hue lal chawal ke upar garam serve kiya jata hai. Is recipe mein sirf mutthi bhar cheezein aur ek pan chahiye, lekin is mein ehtiyat ka phal milta hai: mirchein naram honi chahiye, gali hui nahi, aur cheese aanch se utaar kar pighlana chahiye, warna sauce danedaar ho jati hai.

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Ajza

Jalapeno mirchein 220 g
lambai mein chaar hisso mein kati hui
Hari mirchein 6 g
cheeri hui (2 chhoti hari mirchein)
Pyaaz 70 g (kati hui)
Lehsan 15 g
mota kata hua (taqreeban 3 jawey)
Tamatar 50 g
kata hua
Cheese 75 g
kasa hua (datshi, ya feta, mozzarella ya farmers cheese)
Makhan 15 g
Vegetable oil 7 g
Namak 5 g
Paani 250 g (taqreeban 1 cup)

Nutrition (approx. per serving)

246 calories · Protein 7.5 g · Fat 18.1 g · Saturated fat 10 g · Carbs 15.6 g · Sugar 8.3 g · Fiber 4.2 g · Sodium 1448 mg

Banane Ka Tareeqa

Mirchon ke danthal nikaal kar unhein lambai mein chaar hisso mein kaatein. 2 chhoti hari mirchein cheerein, pyaaz kaatein, lehsan mota kaatein, aur tamatar kaatein.
In sab ko namak, vegetable oil aur 250 g paani ke sath ek pan mein daalein.
Pan ko dhakna se dhak kar medium aanch par 15 minute tak ubalein, jab tak mirchein naram na ho jayein.
Aanch band karein aur makhan aur kasa hua cheese daalein. Cheese daalne se pehle aanch band karne se woh phatta nahi hai.
Halke se chalate rahein jab tak cheese pighal kar malai-daar sauce na ban jaye jo mirchon par charh jaye.
Chakh kar namak check karein aur use theek karein — kitna namak chahiye, yeh is par depend karta hai ke aap ka cheese kitna namkeen hai.
Stew pakte waqt lal chawal alag se pakayein, aur use garam rakhein.
Ema Datshi ko uble hue lal chawal ke upar garam serve karein.

Chef ki tip

Cheese daalne se pehle aanch band kar dein. Seedhi aanch par dala gaya cheese phat jata hai aur danedaar ho jata hai; aanch se utre garam stew mein milane par woh pighal kar smooth, malai-daar sauce ban jata hai.

Serve Karna

Uble hue lal chawal ke upar garam serve karein, taake sauce chawal mein sama jaye. Bhutan mein yeh taqreeban har roz khaya jata hai, aksar uble hue chawal aur sath mein koi aur sabzi ya daal ke sath. Ek katora hi kaafi hai — yeh teekha aur rich hota hai.

Store Aur Dobara Garam Karna

Bachi hui Ema Datshi ko band dabbe mein fridge mein rakhein aur 1 se 2 din mein khayein. Halki aanch par halke se garam karein aur thoda paani ya doodh milayein agar sauce gaarhi ho gayi ho. Ise freeze na karein — cheese ki sauce phat jati hai aur texture kharab ho jata hai.

Ajza Ke Notes

Tazi, sakht mirchein istemal karein. Jalapeno ek halka option hai; Bhutan ki riwayati mirchein zyada teekhi hoti hain, is liye agar aap asli teekhapan chahte hain to hari mirchein zyada daalein.
Cheese daalne se pehle aanch hamesha band karein. Ubalte stew mein cheese daalne se woh phat kar danedaar ho jata hai aur sauce kharab ho jati hai.
Aisa cheese istemal karein jo achhi tarah pighle — datshi, feta ya mozzarella. Sakht, purana cheese theek se nahi pighalta aur sauce smooth nahi banti.
Namak daalne se pehle cheese ka namak chakh lein. Feta jaisa cheese pehle se hi namkeen hota hai, is liye zaroorat se zyada namak aasani se par jata hai.

Variations

Kewa Datshi: stew mein aaloo daalein — kate hue aaloo mirchon ke sath hi pakayein, jab tak naram na ho jayein.
Shamu Datshi: mirchon ke sath kate hue mushrooms daalein; woh cheese ki sauce mein mitti jaisi khushboo jodte hain.
Halka version: mirchon ke beej aur andar ki jhilli nikaal dein aur hari mirchein kam kar dein, ya aadha hissa shimla mirch se badal dein.

Aam Ghaltiyan

Seedhi aanch par cheese daalna. Cheese phat kar danedaar ho jata hai aur sauce kabhi smooth nahi banti.
Mirchon ko zyada pakana. Zyada dair ubalne se mirchein gali hui ho jati hain aur apna shape kho deti hain.
Cheese chakhe baghair poora namak daal dena. Namkeen cheese ke sath stew aasani se zyada namkeen ho jata hai.
Bohat kam cheese ya bohat zyada paani daalna. Sauce patli aur paani jaisi reh jati hai, malai-daar nahi banti.

Aksar Puche Jane Wale Sawal

Kya Ema Datshi bohat teekhi hoti hai?

Ji haan — mirch hi is dish ki asal cheez hai, masala nahi. Teekhapan kam karne ke liye mirchon ke beej nikaal dein, jalapeno istemal karein, ya cheese ki miqdaar barha dein.

Agar datshi cheese na mile to kaun sa cheese istemal karoon?

Feta, mozzarella ya farmers cheese achha kaam karta hai. Aisa cheese chunein jo aasani se pighle; sakht purana cheese sauce ko smooth nahi banata.

Ema Datshi ke sath kya serve kiya jata hai?

Riwayati tor par uble hue lal chawal ke sath, jo Bhutan ka asal anaaj hai. Safed chawal ya tingmo (bhaap mein paka hua bread) bhi chalta hai.

Kya main ise pehle se bana sakti hoon?

Yeh tazi hi sab se achhi lagti hai. Bachi hui dish ko fridge mein rakhein aur 1 se 2 din mein halki aanch par halke se garam karke khayein; sauce thodi gaarhi ho sakti hai, to thoda paani milayein.

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