OrganoNutri Hyderabadi Haleem Masala | 100g | Reclosable Eco-Zipper Pouch

To make Hyderabadi Haleem with OrganoNutri Hyderabadi Haleem Masala, you will need the following ingredients:

• 1 pound lamb or beef, cut into 1-inch cubes
• 1 cup lentils, such as split mung beans or urad dal
• 1 cup barley
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 cup yogurt
• 1 cup water
• 1/2 cup cilantro leaves, for garnish

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the tomatoes and cook until softened, about 3 minutes.
2. Add the ginger-garlic paste, turmeric powder, coriander powder, garam masala powder, chili powder, and salt to the pot and cook for 1 minute, stirring constantly.
3. Add the lamb or beef to the pot and cook until browned on all sides.
4. Add the lentils, barley, and water to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, or until the meat and lentils are tender.
5. Stir in the yogurt and cilantro leaves and serve hot.

Tips:

• For a more flavorful haleem, you can marinate the meat in the spice mixture for 30 minutes before cooking.
• If

Additional information*

Welcome to the World of OrganoNutri Hyderabadi Haleem Masala

Indulge in the rich flavors of traditional Hyderabadi cuisine with OrganoNutri Hyderabadi Haleem Masala. Crafted with precision and love, this unique blend of spices allows you to create an authentic Hyderabadi-style haleem right in the comfort of your home. Haleem is a soulful, hearty dish traditionally made with a combination of lentils, meat, and an array of spices, making it a beloved choice across the Indian subcontinent, especially during the holy month of Ramadan.

Product Highlights

• Authentic Taste: Our Hyderabadi Haleem Masala captures the true essence of Hyderabadi cuisine, allowing you to prepare haleem with the same intricate spice balance you would find in a traditional kitchen.
• Premium Ingredients: Made with high-quality spices that are carefully sourced and blended to perfection.
• Convenient Packaging: Comes in a 100g Reclosable Eco-Zipper Pouch to retain maximum freshness until the last spoonful.
• Easy to Use: Detailed instructions make it simple for both novice and experienced cooks to create an impressive dish.

Packaging and Freshness

The OrganoNutri Hyderabadi Haleem Masala is packed in a 100g Reclosable Eco-Zipper Pouch. This advanced packaging ensures that the spices remain fresh, flavorful, and aromatic until you use them entirely. The eco-zipper pouch not only locks in the freshness but also makes it easy to store the masala without any hassle of spilling or losing its potency.

Ingredients Required for Cooking Hyderabadi Haleem

To make haleem using OrganoNutri Hyderabadi Haleem Masala, you’ll need:

• 1 pound of lamb or beef, cut into 1-inch cubes
• 1 cup of lentils (such as split mung beans or urad dal)
• 1 cup of barley
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 teaspoon of ginger-garlic paste
• 1 teaspoon of turmeric powder
• 1 teaspoon of coriander powder
• 1 teaspoon of garam masala powder
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of salt (adjust as per taste)
• 1/4 cup of yogurt
• 1 cup of water
• 1/2 cup of cilantro leaves for garnish

Cooking Instructions

1. Initial Preparations: Heat a sufficient amount of oil in a large pot over medium heat. Add the chopped onion and cook until it becomes softened and translucent, approximately 5 minutes. Follow this by adding the chopped tomatoes and cook until they become softened, which takes about 3 minutes.

2. Adding Spices: Incorporate the ginger-garlic paste, turmeric powder, coriander powder, garam masala powder, chili powder, and salt. Cook this mixture for about one minute, stirring constantly to ensure the spices do not burn but amalgamate well with the base.

3. Cooking the Meat: Add the lamb or beef cubes into the pot, allowing the meat to brown on all sides. This process seals the juices within the meat and helps develop a rich flavor base for the haleem.

4. Integrating Lentils and Barley: Once the meat is adequately browned, add the lentils, barley, and water to the pot. Bring this mixture to a boil. Once it reaches a rolling boil, reduce the heat to low, cover the pot, and let it simmer for about an hour, or until the meat and lentils are tender and well-cooked.

5. Final Touches: Post an hour of simmering, stir in the yogurt to add a creamy texture and unique tang to the haleem. Garnish with freshly chopped cilantro leaves and serve the haleem hot.

Additional Tips for a Perfect Haleem

• Marination: For a more flavorful haleem, marinate the meat in the spice mixture for at least 30 minutes before cooking. This allows the meat to absorb the spices thoroughly, resulting in a richer taste.
• Spice Adjustment: Adjust the spice levels according to your preference. You can add or reduce the quantity of chili powder to control the heat.
• Consistency: To achieve the traditional, slightly thick consistency of haleem, add more water if you find the mixture too thick during cooking, or let it simmer longer if it's too thin.
• Serving Suggestions: Serve haleem with a side of naan or roti, and perhaps a fresh salad for a complete meal.

Culinary Experience

Cooking with OrganoNutri Hyderabadi Haleem Masala isn’t just about making a dish; it’s about experiencing the rich culinary traditions of Hyderabad