Kewa Datshi (Cheese Potato)

KEWA DATSHI

Unlike Ema Datshi, kewa datshi is less spicy and it's one of my favorite item that goes along with my meals. 
We find cheese in every culinary in the Bhutanese dish and it is one of the key ingredients that make up the Bhutanese dish so especial in it's own way.
 I am proud with those unique dish that we Bhutanese prepare. It is said that Bhutanese use too much of oil, which may lead to complications but it never happened. We the Bhutanese have been using those recipes kept with us by our Forefathers.
Kewa means "potato" and datshi means "cheese", if you can local cheese but if it is not available in your region then go with Amul Cheese or Processed cheese.

INGREDIENTS

     

1. 4 potatoes (as per the members who will be eating)
2. 1/3 cup of cheese, (Bhutanese local cheese, or almost any kind of white cheese)
3. 1/4 cup of chopped onions
4. 1 tbs oil
5. 1 tsp salt

   Procedure

Cut potatoes into small pieces. 

Put the potato along with some oil and salt in a saucepan or pot. 

Add 1 and 1/2 cup of water.

Cut the cheese into small pieces/mash it and spread over. Or when potato is almost cooked, add the cheese 

You can add some chopped onions and tomatoes to taste. 

Don't forget the chili powder. 

*You don't want too much water in this dish but don't let it dry up completely either.*

 Add little water every time it gets low.