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Bhutanese Style Ema Datshi with Rice

This simmered dish pairs cooked basmati rice with fresh green chilies, sliced, onion, sliced and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

27 g Protein
63 g Carbohydrates
32 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 167g cooked basmati rice 217 kcal
  • 77g fresh green chilies, sliced 31 kcal
  • 58g onion, sliced 23 kcal
  • 77g tomato, chopped 14 kcal
  • 77g farmers cheese or paneer, crumbled 310 kcal
  • 8g butter 57 kcal
  • 2g salt 0 kcal
  • 116g water 0 kcal

Cooking instructions

  1. fresh green chiliesonion
    Slice the chilies and onion. Keep seeds if you want more heat.
  2. fresh green chiliesoniontomatowater
    In a small pot, combine chilies, onion, tomato, and water. Simmer over medium heat until softened, 8 to 10 minutes.
  3. buttersalt
    Stir in butter and salt. Reduce heat to low.
  4. farmers cheese or paneer
    Add the cheese and stir gently until melted and creamy, 2 to 3 minutes. Do not boil hard.
  5. saltwater
    Taste and adjust salt. Add a splash more water if it gets too thick.
  6. cooked basmati rice
    Serve hot with the cooked rice.

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