Inspired by: Kewa datshi
- Vata seasonOct – Dec in the north
Mild Bhutanese Potato & Cheese Stew (Kewa Datshi, Gentle)
- Serves
- 4
- Portion
- ≈200 g
- Time
- 30 min
- Texture
- Soft, creamy
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Potato | 3, sliced | 400 g | 2000 g | |
| Water | 1⅔ cups | 400 ml | 2000 ml | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Tomato | 1 small | 80 g | 400 g | |
| Capsicum | mild green pepper | 80 g | 400 g | |
| Green chilli (optional, deseeded) | 1, slit (optional, traditional is many) | 3 g | 15 g | |
| Paneer (cow's milk) | crumbled | 80 g | 400 g | |
| Cottage cheese | ⅓ cup (in place of datshi cheese) | 80 g | 400 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Coriander leaves | chopped | 5 g | 25 g |
Method
How to cook it
Step 1: Simmer potato, ghee, tomato, capsicum and chilli in water 15 minutes.
Step 2: Add crumbled paneer and cottage cheese; stir gently until a creamy sauce forms (5 minutes).
Step 3: Season; garnish with coriander; serve with red rice.
Nutrition
Per serving, estimated
Moderate salt · 1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion, garlic and many chillies→Tomild pepper and one optional chilli
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