Spinach Datshi

Method

Heat butter in a heavy-bottomed pot and sauté the diced onion until translucent, then add minced garlic and sliced green chillies, cooking for 1-2 minutes until fragrant. Add the chopped spinach in batches, stirring well as it wilts down completely. Pour in the water or stock and simmer for 5 minutes until the spinach is completely tender. Reduce heat to low and gradually stir in the grated datshi cheese, stirring constantly until fully melted and the mixture becomes creamy and smooth. Season with salt to taste and continue to cook gently for 2-3 minutes more without boiling. Serve hot with rice or flatbread, ensuring the cheese is evenly distributed throughout.