Chile-Hot Bhutanese Cheese Curry

I’d heard of this simmered dish before I traveled to the Bhutanese border area, but I could never quite picture it. It’s called ema daji, and it’s often made very chile hot. The version here is quite hot; to make it more extreme, increase the number of cayenne chiles to twelve or add some crushed dried red chiles.

I saw Bhutanese cheese being sold in large fresh balls in the Kalimpang market. There it’s called churpi. It’s like a cross between feta and farmer’s cheese,