Kewa Baysem Datshi

Potato and green peas with cheese, onion and tomato.

Kewa Baysem Datshi is a comforting and flavorful Bhutanese stew that combines tender potatoes (kewa) with sweet green peas (baysem) in a rich, creamy cheese sauce. This hearty vegetarian dish features the perfect balance of textures and flavors, with the starchy potatoes and sweet peas complementing the tangy Bhutanese cheese (datshi). The addition of onions and tomatoes adds depth and freshness to the dish, while green chilies provide a gentle warmth that makes this version more approachable than traditional fiery Bhutanese dishes. Served with Bhutanese red rice, this dish offers a truly authentic Himalayan dining experience.

History of Kewa Baysem Datshi

Kewa Datshi, which translates to “potato cheese,” has an interesting history in Bhutanese cuisine. Potatoes were not traditionally consumed by Bhutanese people due to a myth that they could disturb digestion, and were initially cultivated primarily for export. However, this perception changed over time, and potatoes became an integral part of the Bhutanese diet after their introduction in the late 18th century. The addition of green peas (baysem) represents a natural evolution of the dish, incorporating seasonal vegetables that grow well in Bhutan’s mountainous terrain. This version with peas is particularly popular during spring and early summer when fresh peas are abundant. The cheese used is typically made from cow’s or yak’s milk, known locally as Datshi, which is a vital ingredient in many Bhutanese dishes, providing a creamy texture and rich flavor. Kewa Baysem Datshi is often considered a “foreigner’s delight” because it features fewer chilies compared to other spicy Bhutanese dishes, making it more approachable for those unaccustomed to intense heat.

Nutritional Value of Kewa Baysem Datshi

Nutrient

Range

Calories

400

Protein

14g

Fat

18g

Carbohydrates

48g

Fiber

Sodium

Medium

Dietary Information:
A serving of Kewa Baysem Datshi (approximately 300g) contains:

Calories: ~350-400
Fat: ~15-20g (of which saturated fat is ~8-10g from cheese)
Sodium: Moderate (depending on cheese and seasoning)
Carbohydrates: ~45-50g (primarily from potatoes and peas)
Protein: ~12-15g (from cheese and peas)
Fiber: ~6-8g (from potatoes, peas, and vegetables)

This dish provides a good balance of complex carbohydrates from potatoes and peas, along with protein from the cheese. The green peas add valuable fiber, vitamins, and minerals, while the potatoes provide potassium and vitamin C. The cheese contributes calcium and protein, making this a relatively balanced vegetarian option. However, due to the cheese content, it is moderately high in saturated fat, so it’s best enjoyed as part of a balanced diet.

How to make Kewa Baysem Datshi?

Ingredients

4 medium potatoes, peeled and cubed
1 cup fresh or frozen green peas
140g Bhutanese farm cheese (datshi), crumbled
1 medium onion, sliced
2 medium tomatoes, chopped
2-3 green chilies, sliced (adjust to taste)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon salt (or to taste)
2 cups water
Fresh cilantro for garnish

Preparation

Prepare Vegetables: Peel and cube the potatoes. Slice the onion, chop the tomatoes, and slice the green chilies.
Sauté Aromatics: Heat oil in a pot over medium heat. Add sliced onions and sauté until translucent. Add minced garlic and ginger, cooking for another minute until fragrant.
Cook Vegetables: Add the cubed potatoes and green peas to the pot. Stir well to coat with the aromatics. Add the chopped tomatoes and green chilies, mixing everything together.
Add Liquid: Pour in 2 cups of water and add salt. Bring to a boil, then reduce heat to simmer. Cover and cook for 15-20 minutes until potatoes are tender but not mushy.
Add Cheese: Once potatoes are cooked, reduce heat to low. Add the crumbled Bhutanese cheese and stir gently until the cheese melts and creates a creamy sauce. Be careful not to boil after adding cheese.
Final Touch: Check seasoning and adjust salt if needed. The sauce should be thick and creamy. If too thick, add a little more water.
Serve: Garnish with fresh cilantro and serve hot with Bhutanese red rice or steamed rice.

Cooking Time: Approximately 25-30 minutes total.