Bhutanese Recipes




·  1 kg potatoes

·  1 kg cauliflower

·  250 grams tomatoes

·  1 large onion

·  1 fresh chopped chilli

·  1 crushed clove garlic

·  1 cup of oil

·  2 tablespoons crushed ginger

·  ½ tablespoon salt

·  1 tablespoon garam masala

Serves 6 persons

Wash vegetables and cut into small piecesHeat oil in a large pot, add onion, chilli and ginger and cook for several minutes over a medium, high heat

Add potatoes and cauliflower, tomatoes and remaining spices

Cook for approximately 30 minutes




 ·  1½ cups Masur lentils (orange lentil)

 ·  1 finely diced medium onion

 ·  2 chopped fresh green chillies

  ·  1 teaspoon cumin powder

 ·  1 teaspoon coriander

 ·   ¼ teaspoon turmeric powder

 ·  ¼ teaspoon mustard seeds

 ·  ¼ teaspoon fenugreek seed

 ·  2 tablespoons oil

 ·  2 teaspoons salt


Serves 3 - 4


Wash the lentils under running water in a sieve

Put in a pot with 3 cups of water and half the onion and boil slowly until lentils are cooked and quite mushy

In another pot heat oil and scatter the mustard seeds in it. Fry the remainder of the onion until golden brown

Add the rest of the spices and lastly the lentils

Allow to simmer for 15 minute


The cheese that is actually used cannot be found outside of Bhutan. They use a local farmer's cheese with a unique texture that doesn't dissolve when put in boiling water. In New Zealand others have suggested "farmer's cheese" or a mixture of various kinds of cheeses. This dish is VERY HOT.



·  250 g of chillies (green and of medium hotness)

·  1 onion chopped longitudinally

·  2 tomatoes

·  250 g Paneer cheese

·  5 cloves of garlic, finely crushed

·  3 leaves of coriander

·  2 Tsp vegetable oil


Serves 3 - 4


Cut chillies longitudinally (1 chilli = 4 pcs). Put these chillies and chopped onions in a pot of water (approx. 400 ml)

Add 2 teaspoon vegetable oil. Then boil on medium heat for about 10 minutes

Add tomato and garlic and boil for another 2 min.

Add cheese and let it remain for 2-3 min

Finally add coriander and turn off the heat. Stir. Keep it closed for 2 min.

And then you are ready for a treat of good Ema Datshi

As always, serve with a generous portion of red rice or polished white rice, along with some other dish.



Kheer is a simply rice pudding with flavor of aromatic spices such as cardamon, saffron, nutmeg, cinnamon, etc. Kheer is usually garnished with dried fruits such as cashews and dates. Kheer is one of the most popular desserts.



·  ½ cup uncooked basmati rice

·  3 cups whole milk

·  1 cup condensed milk

·  3-5 pods cardamon

·  1 cups sugar

·  Optional: unsalted cashew nuts, dates, saffron (kesar)


Serves 3 - 4.


Wash rice and cook with 2 cups of milk and cardamon in low-medium heat

After milk is reduced to half, add condensed milk. Add extra milk if necessary (not required when using half and half)

Add optional ingredients. Add sugar and stir until completely dissolved

Cook for approximately 30 minutes

Serve hot or cold