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What is Kewa Datshi?

Kewa Datshi is one of the famous dishes in Bhutanese cuisine. “Kewa” means “potato” and “Datshi” means “cheese”.  This dish is easy to prepare, requires very few ingredients and is delightfully tasty.

So basically it’s a vegetarian cheese stew with potato in it.

Unlike Ema Datshi, it is less spicy and one in every of my favourite item that goes together with my meals.

We discover cheese in each cookery within the Bhutanese dish and it’s one of the key ingredients that conjure the Bhutanese dish thus particular in its own method.

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I’m proud of that distinctive dish that we tend to Bhutanese prepare.

It’s same that Bhutanese use an excessive amount of oil, which can result in complications however it never happened.

We tend to the Bhutanese are victimization those recipes unbroken by our Forefathers.

Well, the dish is simple and easy to make.

How it is made?

The recipe of the dish is simple and easy. The overall process of making it includes 3 main steps.

Follow the video below if you want to know the recipe:

Print the recipe of Kewa Datshi if you want to:

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1 from 1 vote

Kewa Datsi | Cheese and Potato Recipe

Kewa Datshi is one of the famous dishes in Bhutanese cuisine. “Kewa” means “potato” and “Datshi” means “cheese”.  This dish is easy to prepare, requires very few ingredients and is delightfully tasty.
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Bhutanese
Keyword: bhutan, bhutan cuisine, bhutan famous food, bhutan food, bhutan food vegeterian, bhutan national food, bhutanese food, bhutanese food menu, cheese and mushroom recipe, chillies and cheese recipe, cottage cheese, ema datshi, ema datshi recipe, ezay, ezay recipe, food of bhutan, himalayan porridge, how to make ema datshi, how to make ezay, kewa datshi, kewa datshi recipe, potato and cheese recipe, vegeterian food in bhutan
Servings: 2
Calories: 512kcal


  • 3 potatoes
  • 5-6 chillies (use chillies according to your taste buds)
  • 1 onion
  • 1/2 tomato
  • 2-3 onion leaves( optional)
  • 2-3 garlic leaves(optional)
  • 3-4 crushed/sliced garlic
  • Salt to taste
  • 2 slices of American cheese
  • 2 1/2 cup (medium) of water


  • Cut the potatoes into slices as shown.
  • Also cut the tomato, garlic and onion into thin slices.
  • Now put them together in a pot and also add water and oil.
  • Cover the pot with its lid and cook until potatoes are half cooked. Keep flame high.
    Meantime, you can cut green chillies into slices.
  • After cooking potatoes into half boil, give a quick mix then add green chillies, cheeses and salt cover back without mixing them up.
  • Again cook for 2-3 mins or until cheeses are melted well. Turn off the flame and let them set for 1-2 minutes.
  • Finally, give a good mix and garish it with coriander if your heart desires. Hehe …


  • Serve it with Rice for the prime flavour.
  • Also, you can try it with Roti and Puri.
Whenever you make stew dish, never stir the dish after adding chillies. If you mix, chilli will add hash and undesirable taste to your curry.
Therefore, always stir any stewed dish after heat is off and letting it sit for 1-2 minutes.
I’ve got these tips from my elders. They always make sense.
I’ve also been doing this wrong all the times.
You will see this mistake on my YouTube video on this.


  1. Hi Tashi.. We are doing a post on Bhutanese cuisine and was wondering if we can use your image of the Kewa Datshi for the same. We already have the recipe but just need the photo for a social media story. Thank you. Will look forward to hearing from you.

    • Hi Rishi

      Thanks for approaching. Please feel free to use the image just make sure to provide the credit of my Instagram Page.

      Thank You
      Keep sharing

  2. 1 star
    I really loved this post! I read your blog fairly often and I
    must say, you always come out with some great stuff and information.
    I even shared your blog with my friends on Facebook and they loved it.
    Keep up the good work!

  3. Hi Tashi! Thanks for sharing this recipe. Had ema and kewa datshi for the first time about 4 years back during my visit to Bhutan and it’s been on my list of “happy food” ever since. Quick question though… Can I use processed cheese block for this dish?


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