HALEEM MASALA | HIMALAYAN CHEF
Himalayan Chef Haleem Masala is an ideal blend of spices. The Fertile Lands of Pakistan are the primary source of our high-quality spices. All-natural spices are rich in flavor and aroma as they are free from dyes, anti-caking agents, and preservatives. A rich nutritional profile improves your meal flavor and helps with digestion. Haleem Recipe Masala comes in ideal packaging that prevents the product from contamination.
EXPERT RECOMMENDATIONS
Himalayan Chef Haleem Masala is a perfect combination of 100% pure and natural spices and is recommended by professionals. All spices have a low level of carbs, so they provide taste and nutrients to your food without packing on the calories.
KITCHEN TIPS!
Himalayan Chef Haleem Masala help to make a healthy, flavorful, and spicy Haleem. In terms of flavor, it acts as a flavor powerhouse in a lot of Traditional Pakistani Haleem Dishes.
WHAT MAKES US DIFFERENT?
All products of Himalayan Chef have received high-level International Certifications in their respective categories as the primary qualifying standard for every product is certification.
LEARN TO GIVE SPICE TO YOUR HALEEM
- Soak all the lentils, rice, barley, and wheat Daliya together in water overnight.
- In a pressure cooker add all of the lentils, rice, barley, and wheat seasoned with salt and chili and boil until they are mushy.
- Marinate meat by using half of Himalayan Chef Haleem Masala.
- Take 8 cups of water in a pressure cooker, add 25g of Himalayan Chef Fried Onions, tomato, Himalayan Chef Ginger, and Garlic Powder, and cook until it becomes soft.
- Separate and shred the meat.
- Add the meat, meat broth, and remaining half Himalayan Chef Haleem Masala in the paste of lentils.
- Cook for 3 minutes after mixing all ingredients well.
- Add the yogurt and further heat for 3 minutes.
- In a separate pan take 3 tbsp Himalayan Chef Mustard Oil and heat the remaining 25g of fried Onion in it for 2 minutes.
- Add this in Haleem.
- Delicious Himalayan Chef Haleem is ready, garnish it with ginger and coriander leaves, and serve with Roti made with Himalayan Chef Whole Wheat Flour.
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