Traditional Nepali Chhwela: An Authentic Recipe Guide

Ingredients

  • 500 grams of buffalo meat, cut into small pieces
  • 2 tablespoons of mustard oil
  • 1 teaspoon of fenugreek seeds
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of garlic paste
  • 1 tablespoon of ginger paste
  • 2 tablespoons of red chili powder
  • 1 tablespoon of cumin powder
  • 2 tablespoons of lemon juice
  • Salt to taste
  • 2 medium-sized red onions, finely chopped
  • 1 bunch of fresh coriander leaves, finely chopped
  • 1 bunch of fresh mint leaves, finely chopped
  • 3-4 fresh green chilies, finely chopped

Steps and instructions

  1. Heat a grill pan over medium heat.
  2. Add the buffalo meat pieces onto the grill pan and cook until they are well done.
  3. Once done, remove the meat from the grill and let it cool. After it is cooled, chop the meat into small pieces.
  4. In a pan, heat the mustard oil. Add the fenugreek seeds and cook until they start to splutter.
  5. Add the chopped grilled meat, turmeric powder, garlic paste, ginger paste, red chili powder, cumin powder and salt. Mix all the ingredients well and cook for about 10 minutes.
  6. Remove the pan from the heat and add the lemon juice. Mix well.
  7. Add the chopped onions, coriander leaves, mint leaves and green chilies to the pan. Mix all the ingredients together.
  8. Transfer the Chhwela to a serving dish and serve hot.

Tools for making

  • Grill pan - A pan used to grill the buffalo meat.
  • Pan - A regular cooking pan used to cook the Chhwela.
  • Chopping board - Used to chop the buffalo meat and vegetables.
  • Knife - Used to chop the buffalo meat and vegetables.
  • Spatula - Used to flip and stir the meat while grilling.
  • Mixing spoon - Used to mix the ingredients while cooking the Chhwela.

Recipe variations

  • Use chicken or pork instead of buffalo meat
  • Marinate the meat with yogurt and spices for added flavor
  • Add diced tomatoes or bell peppers for a colorful twist
  • Add roasted and ground Sichuan peppercorns for a spicy and numbing flavor
  • Replace mustard oil with vegetable oil or ghee
  • Add a tablespoon of tomato paste for a tangy flavor
  • Include chopped garlic and onion for an extra kick
  • Garnish with grated cheese for a cheesy variation
  • Add a teaspoon of garam masala for a more aromatic taste
  • Replace red chili powder with Kashmiri chili powder for a milder version
  • For a meat-free option, substitute the buffalo meat with tofu or paneer

Recipe overview

Chhwela is a traditional Nepalese dish usually made with buffalo meat. This fiery and flavorful grilled meat dish is a popular choice for special gatherings and festivals in Nepal. It's incredibly savoury, featuring a unique blend of spices, green herbs, and a hint of tanginess from lemon juice. The meat is grilled until well-done, then mixed with spices and fresh herbs, resulting in a dish that's both hearty and refreshing. Despite its complex flavors, Chhwela is surprisingly straightforward to prepare, and this recipe will guide you through each step. Expect a delicious, spicy, and tangy dish that's sure to impress at your next gathering.

Common questions

  1. Can I use any other meat instead of buffalo meat? Yes, you can use any other meat of your choice such as chicken, pork, or beef as a substitute for buffalo meat.
  2. Can I use vegetable oil instead of mustard oil? Yes, you can substitute vegetable oil for mustard oil if desired.
  3. Is it necessary to use both garlic and ginger paste? Yes, using both garlic and ginger paste enhances the flavor of the dish. However, you can omit one if you prefer.
  4. How spicy is this dish? The spiciness can be adjusted to your taste by adding or reducing the amount of red chili powder and green chilies.
  5. Can I make this recipe in advance? Yes, you can prepare Chhwela in advance and store it in the refrigerator for up to 2-3 days. Just reheat before serving.
  6. What can I serve Chhwela with? Chhwela is typically served as an appetizer or snack. It can be enjoyed on its own or served with roti, naan, or rice.
  7. Can I garnish Chhwela with anything else? Apart from the suggested garnishes of chopped onions, coriander leaves, mint leaves, and green chilies, you can also add a squeeze of lemon juice or sprinkle some chaat masala for added flavor.

Serving dishes and utensils

  • Grill pan - A pan with ridges or grill marks that is used for grilling the buffalo meat.
  • Pan - A regular cooking pan used for cooking and mixing the ingredients of the Chhwela.
  • Chopping board - A board used for chopping the buffalo meat into small pieces and for chopping onions, coriander leaves, mint leaves, and green chilies.
  • Knife - A sharp knife used for chopping the ingredients and cutting the grilled buffalo meat.
  • Serving dish - A dish used for serving the prepared Chhwela.

Origin stories

Chhwela, a traditional delicacy from the Himalayan country of Nepal, is an integral part of the Newari cuisine, which is known for its rich and diverse range of dishes. The method of preparing Chhwela, specifically using buffalo meat, is closely tied to the communal and celebratory gatherings of the Newari community. Traditionally, it is prepared during special occasions and festivals, where the men gather around a fire, roast the meat, and season it with a mix of local herbs and spices, making it a shared culinary experience. This technique of grilling the meat on an open flame gives Chhwela its distinctive smoky flavor. It's not just a dish, it's an embodiment of the Newari community's rich culture and tradition, served plate by plate.

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.