Haleem Masala Powder Recipe (Daleem) - Yummy Traditional

Haleem Masala Powder Recipe (Daleem)


Haleem Masala |Haleem Masala Powder is so spicy and meaty taste. You can make its taste better with homemade daleem masala powder spice, homemade Daleem masala powder has a perfect blend of rich and aromatic spices to help you rejoice the authentic traditional taste of meaty and grainy haleem curry, trust me when you will try this daleem spice you will feel the quite different taste,
One most important thing that makes all Muslims pay attention over sensitive matter is that

We should call and write both Daleem instead haleem,
Haleem name of Allah SWT so avoid but I have to write here along with daleem just because most people aren't aware from it, and lest they get confused to see this name because I wrote here Haleem but I consider it necessary to give awareness to all people as a Muslima 
so let's come to know how to make haleem masala powder with step by step photos....


Dry roast whole spices:
Put all whole ingredients in the pan and dry roast them for a minute over low-medium heat


Grind Roasted Spices:
Put all roasted ingredients to the grinding jar


Grind them together till turns to a fine powder


Now add all powder spices in the roasted spices mix them together


Homemade daleem masala is ready to use in the recipe


Haleem is so spicy and meaty taste. You can make its taste better with Homemade Haleem Masala powder Spice

Ingredients of whole spices:
  1. 100g, dry chilies (Kashmiri/Degi)
  2. 1 tbsp, whole coriander seeds
  3. 1 tbsp, black peppercorn
  4. 1 tbsp, cumin seeds 
  5. 4 pods, black cardamom
  6. 2 pods,green cardamom  
  7. 5, cloves
  8. 1/4 tsp, fenugreek 
  9. 3, cinnamon sticks
  10. 2, bay leaves     
  11. 6-8, allspices (kabab chini) 
  12. 1,nutmeg
  13. 4 flowers, mace  
Powder Spices:
  1. 1 tbsp, salt
  2. 1 tbsp, crushed Red Chili powder
  3. 1 tsp, turmeric powder
  4. 1 ½ tsp, citric acid   
How to make a haleem masala?
  1. Dry roast all whole spices in a pan for 1-2 minutes over low-medium heat
  2. Put all whole spices to the grinding jar except powder spices.
  3. Grind them well until turns to fine powder
  4. Take them out from the jar and then add red chili powder Kashmiri chili powder, turmeric powder, salt, citric acid then mix well.
  5. Now transfer to the airtight jar/bottle and paste the label with spice name. 
  6. You can store it up to 4 weeks 
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