Authentic Nepalese Chhoyela Recipe: A Taste of the Himalayas

Ingredients

500 grams of buffalo meat (You can also use chicken or mutton as per your preference)
2 tablespoons mustard oil
1 tablespoon fenugreek seeds
10 cloves of garlic, finely chopped
1 inch piece of ginger, finely chopped
5 green chillies, finely chopped
1 tablespoon turmeric powder
2 tablespoons red chilli powder
2 tablespoons cumin powder
2 tablespoons coriander powder
1 tablespoon Szechwan pepper (timur)
Salt to taste
Handful of fresh coriander leaves, finely chopped
Handful of spring onions, finely chopped

Steps and instructions

First, boil the buffalo meat until it is tender and fully cooked. Let it cool down. Then, cut the meat into small pieces.
Heat a frying pan and add the mustard oil. Allow it to heat until it starts to smoke.
Add the fenugreek seeds to the hot oil and fry until they turn dark.
Add the finely chopped garlic, ginger, and green chillies to the pan and sauté them for a minute or two.
Add turmeric powder, red chilli powder, cumin powder, and coriander powder to the pan. Mix them well with the garlic, ginger, and chillies.
Add the boiled meat to the pan and stir it well to ensure that the meat pieces are coated with the spices.
Add salt according to taste and continue to cook the meat for another 10 minutes on medium heat, stirring occasionally.
Grind the Szechwan pepper (timur) into a fine powder and add it to the meat. Mix it well.
Finally, garnish the Chhoyela with the chopped fresh coriander leaves and spring onions before serving.

Tools for making

Frying Pan - A pan to heat and cook the ingredients.
Knife - To chop the garlic, ginger, green chillies, and coriander leaves.
Cutting Board - To provide a surface for chopping the ingredients.
Boiling Pot - To boil the meat until it is tender and fully cooked.
Mixing Spoon - To stir and mix the ingredients while cooking.
Grinder - To grind the Szechwan pepper (timur) into a fine powder.

Recipe variations

Instead of buffalo meat, you can use chicken or mutton as a meat alternative.
If you prefer a vegetarian version, you can replace the meat with tofu or paneer (Indian cottage cheese).
For a spicier flavor, you can add more green chillies or even include some dried red chillies.
To enhance the smoky flavor, you can grill the meat before marinating it with the spices.
For a tangy twist, you can squeeze some lemon or lime juice over the Chhoyela before serving.
If you like it more aromatic, you can add a pinch of garam masala or curry powder to the marinade.
If you prefer a gluten-free option, you can use gluten-free soy sauce instead of the Szechwan pepper (timur).
To make it healthier, you can use olive oil or any other cooking oil of your choice instead of mustard oil.
If you want a more vibrant color, you can add a pinch of Kashmiri red chilli powder for a deep red hue.
You can experiment with different herbs and spices like oregano, thyme, or paprika to give it a unique flavor.

Recipe overview

Chhoyela is a traditional Nepalese dish that is typically made with buffalo meat, but can also be prepared with chicken or mutton. This delectable recipe is filled with bold and tantalizing flavors from an array of spices like fenugreek seeds, Szechwan pepper, and other aromatic herbs. The meat is first boiled until tender, then sautéed in a medley of spices, creating an exciting fusion of taste that is both spicy and tangy. Garnished with fresh coriander leaves and spring onions, Chhoyela is a culinary delight that offers an authentic taste of Nepalese cuisine. Whether served as a main course or an appetizer, this dish is sure to impress with its unique blend of flavors and textures. Get ready to embark on a thrilling gastronomic journey as you prepare this traditional Nepalese dish at home.

Common questions

Can I use a different type of meat? Yes, you can use chicken or mutton instead of buffalo meat. Adjust the cooking time accordingly.
How long does it take to boil the meat? It generally takes around 30-40 minutes to boil buffalo meat until it becomes tender. The cooking time may vary depending on the size of the meat pieces.
Can I use vegetable oil instead of mustard oil? Yes, you can use vegetable oil as a substitute for mustard oil. However, mustard oil adds a distinct flavor to the dish.
Is Szechwan pepper necessary for this recipe? Szechwan pepper, also known as timur, adds a unique taste to Chhoyela. However, if you cannot find it, you can omit it or use black pepper as a substitute.
Can I adjust the amount of spices? Yes, you can adjust the amount of spices according to your preference. Increase or decrease the quantities to suit your taste.
What can I serve with Chhoyela? Chhoyela is traditionally served with beaten rice (chiura), but you can also serve it with rice, roti (Indian bread), or as an appetizer with drinks.
How long can I store Chhoyela? Chhoyela can be stored in the refrigerator for up to 2-3 days in an airtight container. Make sure to reheat it before serving.
Can I make Chhoyela in advance? Yes, you can prepare Chhoyela in advance and refrigerate it. It can be a convenient option for parties or gatherings. Just reheat it before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the spices and marinate the cooked meat.
Frying Pan - A non-stick frying pan to sauté the garlic, ginger, and chillies and cook the meat.
Knife - A sharp knife to cut the boiled meat into small pieces.
Cutting Board - A sturdy cutting board to safely chop the garlic, ginger, green chillies, and other ingredients.
Grinder or Mortar and Pestle - A grinder or mortar and pestle to grind the Szechwan pepper (timur) into a fine powder.
Serving Platter - A platter or plate to serve the Chhoyela and present it beautifully.

Origin stories

Chhoyela is a traditional Nepalese dish, particularly popular among the Newari community in the Kathmandu valley. It's often consumed during special occasions and family gatherings, and is a staple in Newari feast known as "Bhoye". Interestingly, traditionally Chhoyela was made from buffalo meat, owing to the religious significance of buffalo in Newari community. The buffalo was deemed sacred and its meat was used in various rituals and ceremonies. Preparing Chhoyela involves smoking the meat, a technique that was originally used for preserving the meat in the old days when refrigeration wasn't available. The dish is loved for its smoky flavour and the unique aroma of mustard oil and Szechwan pepper.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.