- 2 tablespoons vegetable oil, or as desired
- 4 chile peppers, slit and coarsely chopped, or more to taste
- 6 cloves garlic, minced
- 1 onion, diced
- 2 potatoes, peeled and cubed
- 3 cups water, or more if needed
- 1/2 teaspoon chile pepper powder
- salt or to taste
- 1 cup grated fresh cheese
- 1 pinch red pepper flakes, or to taste (optional)
- Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.
- Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.
- Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.
09/19/2019
recipepes.com
kewa datshi (bhutanese dish), recipe
PT15M
PT1H
5
455 calories
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