Kewa datshi

Potatoes ’n’ cheese


Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

My first thought on encountering this truly unique dish, which is one of Bhutan’s national favourites, was a crazy spicy fondue! Try it, if only once, and keep it spicy, as it should be. You can garnish it with chopped spring onion (scallion) and more fresh chilli if you want. The more chillies, the better.

Preparation 20 minutes
Cooking 20 minutes


  • 2 waxy potatoes, such as Dutch cream or pink-skinned potatoes, peeled and sliced into thin rounds
  • 1 small red onion, chopped
  • 4–6 fresh red chillies, halved lengthways
  • 1 teaspoon salt
  • 1 tablespoon rice bran oil
  • 2 ripe tomatoes, diced
  • 50 g ( oz/ cup) crumbled or grated queso fresco or feta cheese


Pour 500 ml (17 fl oz/2 cups) water into a saucepan. Add the potato, onion, chillies, salt and rice bran oil and bring to the boil.

Leave to cook for 5–7 minutes, or until the potato is tender. Add the tomatoes and bring back to the boil.

Add the cheese and mix it through; it’s fine if the potato breaks up a bit.

As soon as the cheese melts, your kewa dashi is ready to serve.