This post may contain affiliate links.
So here is my Haleem Masala Recipe that has simple spices that should be easily available in any Indian kitchen. Getting a ready-made haleem masala is super convenient. But if you make haleem often or you can't find haleem masala the effort is totally worth it. And you can easily do it in a coffee grinder.
It is a spice mix used to make meat, wheat, and lentil stew called Haleem. Here's you can find the recipe for haleem here. Making your own masala is easy and gives you complete control over spices. Since homemade means healthy and tastier choice. This masala is
- flavorful, very close to the store-bought
- aromatic.
- fresh
- no preservative
- no artificial colors
- no MSG.
This is a small batch recipe that will make about 1 kg meat Haleem. I purposely kept the recipe small-sized so you can try a small batch before doubling or tripling the recipe for a large batch. Although, I feel this recipe is very close to the store-bought product with less red chili. You can always add more if you like spicy haleem.
You can use the spice mix in these recipes.
- Haleem Recipe
- Chicken Haleem Recipe
How to make ?
Haleem Masala or Spice Mix
Equipment
- Coffee Grinder or Spice grinder
Ingredients
Whole Spices
- 2 tablespoon coriander seeds
- 2 tablespoon cumin seed
- 1 tablespoon caraway seeds, Ajma
- 1 tablespoon black cumin seeds
- 2 bay leaf, crushed
- 2 inch cinnamon stick
- 2 black cardamom
- 8 green cardamom
- 8 cloves
- 2 tablespoon fennel seeds
- 15 red button chillies
- ½ teaspoon black pepper
other
- 1 teaspoon turmeric powder
- ½ tablespoon salt
Instructions
- Take all whole spices and seeds in a pan and dry roast for about a minute until fragrant. (If you do not have any of the above whole spices in the whole form then add the powdered form in the next step.)
- Here, add tumeric powder and salt. Grind it until fine. If needed, seive through a fine seive and discard the remains.
- Label a clean, dry glass jar with Haleem Spice Mix and store haleem masala in it in the fridge for 3 months or up to 1 year in the freezer.
Rini says
I ran out of Shan spices and realized just before starting the cooking with soaked lentils and wheat, then searched and found your recipe. This was really good, I only didn't add cinnamon since my husband doesn't like cinnamon much and the empty Shan haleem spice ingredient didn't mention cinnamon either. Thank you very much, it was really as good as store bought ones.
Mariam Sodawater says
Thank you so much for the kind words and detailed feedback. I’m so glad this recipe was helpful.
Moeen GV says
You Forget to add alspice .. this is very importent spices to prepare Authentic Hyderabadi Mutton Haleem
Mariam Sodawater says
Hi Mooen,
I make Haleem very often and keep a bottle of this spice mix handy with me. So I certainly didn’t forget anything and this recipe has been tested a couple of times.
The Indian allspice powder is mix of whole spices. As I already used all whole spices in the recipe there is no point of adding all spice powder AKA garam masala again.
If you are referring to Jamaican allspice which is a separate spice and not much used or even familiar in Indian cooking or Haleem. Rest assure this makes a very good Haleem spice mix. Do try before leaving a rating.