Ingredients for Bhutanese Cheese Curry Ema Daji
- Chilies
- 1 medium onion, chopped
- Vegetable Oil
- 1 (14.5 ounce) can diced tomatoes, undrained
- Garlic Cloves
- Feta Cheese
- 1/4 cup chopped fresh coriander leaves
How to Make Bhutanese Cheese Curry Ema Daji
- Heat the oil in a medium pot over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
- Add the chopped jalapeños (or chilies of your choice), and sauté for another 2 minutes until fragrant.
- Pour in 2 cups of water and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add the canned diced tomatoes (undrained) and minced garlic. Bring to a boil again, then reduce heat and simmer uncovered for 10 minutes, or until the tomatoes have softened and the sauce has slightly thickened.
- Gently stir in the crumbled feta cheese and simmer for another 3-4 minutes, or until the cheese is melted and incorporated into the sauce.
- Remove from heat, cover, and let the curry rest for 10 minutes. This allows the flavors to meld.
- Stir in the chopped coriander leaves. Season with salt and pepper to taste.
- Serve warm (not hot) with Bhutanese red rice or plain rice, and a side of stir-fried green vegetables.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
30g
Fat
24g
Carbs
4g
