Buffalo Choila – A traditional Nepali dish that’s not just hot and spicy but also bursting with mouthwatering flavours, seasoned with authentic Newari spices that dance on your taste buds. Buffalo Choila is a favourable dish as a sacred offering (Prasad) during festivals and poojas in the Newar community, making it even more special and unique.
Ingredients:
- Boneless buff meat – 500 grams
- Ginger – about 2 inches
- Garlic – 5 to 6 cloves
- Tomatoes- 3 medium size
- Salt- 1 tbsp
- Turmeric powder – half tbsp
- Fenugreek seeds – 1 tbsp
- Dried red chilli – 6 to 7 pieces
- Oil – 6 tbsp
- Green garlic – half cup
Instructions:
- Begin with boiling boneless buffalo meat with turmeric and salt in a pressure cooker for 7-8 whistles.
- Check if the meat is cooked properly.
- Transfer cooked meat to a bowl and let it cool.
- Fry dried red chillies in oil for 30 seconds.
- Add garlic, fry for 30 seconds, then transfer fried spices to the bowl.
- Fry chopped tomatoes in the same oil for 3 minutes, then set aside.
- Chop boiled buffalo meat into medium pieces.
- Fry chopped meat until it turns reddish and crispy.
- Blend fried spices and tomatoes to make a smooth paste.
- Mix the paste with fried meat, and add salt to taste.
- Heat oil, fry fenugreek seeds until black, then add turmeric.
- Pour seasoned oil over the meat and mix well.
- Add finely chopped green ginger and mix.
- Buffalo Choila is ready to serve with beaten rice, black-eyed beans, potato pickles, cooked vegetables, and many other traditional Newari items.
Pro tip: For maximum flavour infusion, allow the fried meat to marinate in the spice paste for at least 30 minutes before serving.
Dive into the rich heritage of Nepali cuisine with our exclusive recipe – Buffalo Choila by Gurkhas!
