Ema Datchi Delight: A Spicy Green Chili and Cheese Curry

1.Wash the green chilies thoroughly and remove the stems. If you prefer less heat, you can slit them open and remove some seeds.

2.In a large pan, heat the mustard oil over medium heat until it starts to smoke slightly. Reduce the heat to low.

3.Add the ginger paste and garlic paste to the hot oil, sautéing for about 1-2 minutes until fragrant.

4.Stir in the turmeric powder, coriander powder, and cumin powder, cooking for another minute to toast the spices.

5.Add the green chilies to the pan, stirring well to coat them in the spice mixture. Cook for about 5 minutes, allowing the chilies to soften slightly.

6.Cut the fermented cheese into small cubes and add them to the pan. Gently mix to combine with the chilies and spices.

7.Pour in enough water to create a sauce, about 1 cup, and bring the mixture to a gentle simmer. Cook for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken. Stir occasionally to prevent sticking.

8.Once the sauce has thickened to your liking, add salt to taste and sprinkle in the garam masala. Stir well and cook for an additional 2 minutes.

9.Remove from heat and garnish with fresh coriander leaves before serving.