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.
Servings 1 kg meat Haleem
- 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.)
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.
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