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Spice Mix
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5 from 4 votes

Haleem Masala or Spice Mix

This is a small batch recipe that will make about 1 kg meat Haleem. Feel free to hit 2X or 3X to double and triple the recipe.
Course Condiment
Cuisine Hyderabadi, Pakistani
Keyword Haleem masala
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 kg meat Haleem
Calories 218kcal


  • Coffee Grinder or Spice grinder


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


  • 1 teaspoon turmeric powder
  • ½ tablespoon salt


  • 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.)
    Ingredient for Haleem masala
  • Here, add tumeric powder and salt. Grind it until fine. If needed, seive through a fine seive and discard the remains.
    Dry roast spices and add powdered spices.
  • 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.


Calories: 218kcal | Carbohydrates: 39g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 3533mg | Potassium: 940mg | Fiber: 20g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 12mg | Calcium: 486mg | Iron: 17mg