Ema Datshi

Method

Heat oil in a large heavy-bottomed pan over medium heat and sauté the chopped onions until softened, approximately 3-4 minutes. Add minced garlic and ginger, cooking for another minute until fragrant. Roast the fresh green chillies directly over a flame or under a grill until the skins blacken, then place in a plastic bag for 5 minutes to steam. Peel away the charred skin carefully, slit each chilli and remove the seeds if less heat is preferred, then cut into chunks. Add the roasted chillies to the pan and pour in the water, bringing to a simmer for 8-10 minutes to soften. Gently fold in the cubed cheese, stirring slowly to prevent it breaking apart, and cook for 3-4 minutes until the cheese begins to melt and create a light sauce. Season with salt and black pepper to taste, then serve immediately whilst hot.