Main
Kewa Datshi
- Preparation time
- 35 min
- Servings
- 4 servings
Ingredients
4 servings
- Potato — to buy5 medium potatoes, thinly sliced
- Cheese — to buy250 g (9 oz) soft melting cheese, crumbled
- Green chili — to buy3 green chilies, split in half
- Onion — to buy1 onion, thinly sliced
- Garlic — to buy2 garlic cloves, crushed
- Olive oil — to buy2 tbsp oil
- Water — to buy250 ml (1 cup) water
- Salt — to buy1 pinch salt
Preparation
Peel the potatoes and cut them into thin 3-4 mm slices so they cook quickly and soak up the sauce.
Heat the oil in a saucepan over medium heat, sauté the onion for 3 minutes, then add the garlic for 1 minute.
Add the potatoes and split chilies, pour in the water, cover and cook for 15 minutes over low heat until the potatoes are tender but still holding their shape.
Check doneness by piercing a slice with the tip of a knife: it should give way without falling apart.
Crumble the cheese over the hot potatoes, cover and let it melt for 5 minutes off the high heat.
Stir gently to coat the potatoes in a creamy sauce without breaking them.
Adjust the salt and let it rest for 2 minutes so the sauce thickens slightly before serving.