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Masala Haleem Spice Mix Recipe

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Cuisine Pakistani
Calories 220 kcal

Ingredients
  

Whole Spices:

  • 2 tbsp Coriander Seeds
  • 2 tbsp Cumin Seeds
  • 1 tbsp Caraway Seeds (Shahi Jeera)
  • 1 tbsp Black Cumin Seeds
  • 2 Bay Leaves
  • 2 inch Cinnamon Stick
  • 2 Black Cardamom
  • 8 Green Cardamoms
  • 8 Cloves
  • 2 tbsp Fennel Seeds
  • 10 Red Button Chillies
  • ½ tsp Black Pepper
  • 1 tsp Turmeric Powder
  • ½ tbsp 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.