Choila is a traditional Newari delicacy that holds significant cultural value in Nepal, especially among the Newar community. The traditional version uses roasted or grilled buffalo meat, but chicken, duck and even vegetarian options have become popular. It is a spicy dish seasoned with mustard oil, garlic, ginger, chilies and various spices and then garnished with fresh herbs.
What You Need
- 500 grams buffalo meat, boneless (lean cuts like thigh or sirloin)
- 4 – 5 tablespoons mustard oil
- 6 – 8 garlic cloves
- Fresh ginger
- 3 – 4 green chilies
- 3 – 4 dry red chilies
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons lemon or lime juice
- Freshly chopped coriander leaves for garnishing
- Spring onions, chopped optional
Directions
Roast the buffalo meat until it is well cooked and has acquired the desired smoky flavor. Traditionally, the meat is char-grilled on an open fire. Once cooked, cut the meat into bite-sized cubes or strips. Next, combine garlic, ginger and green chilies to make a paste, use a pestle and mortar if possible. Now, heat the mustard oil in a small pan until it reaches its smoking point. Add the fenugreek seeds and let them blacken.Then, pour the hot oil over the paste. After that mix in the cumin, coriander and turmeric powders along with salt then add lemon juice for tanginess and thoroughly combine to make the spice mix. Toss the roasted buffalo meat with the mixture until the meat is well coated. Adjust seasoning as needed. Garnish with freshly chopped coriander leaves and spring onions. Optionally, add roasted dry chili flakes for more heat.
Serving Suggestion
Buffalo choila is traditionally served with baji, a beaten rice, homemade Newari liquor and assorted pickles as part of the Samay Baji set during festivals and communal gatherings.
Edited by Jeremy Ford and Anushma Dahal
