🇵🇰 Pakistani

Cauliflower Haleem

Name: Cauliflower Haleem
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 tsp Garam Masala; to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 2 tbsp Ghee; 3 medium, cubed Potato; 1 head Cauliflower; 2, thickly sliced Carrot; 200 g Lentils; 750 ml Stock or Broth; 80 g Fried Onions; 100 g, soaked Wheat

🇵🇰 Pakistani

A slow-simmered pakistani pot of cauliflower, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 115 minutes from fridge to table.

Prep 30 min Cook 85 min Serves 4 Hard

Ingredients

Garam Masala1 tsp
Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Ghee2 tbsp
Potato3 medium, cubed
Cauliflower1 head
Carrot2, thickly sliced
Lentils200 g
Stock or Broth750 ml
Fried Onions80 g
Wheat100 g, soaked

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Ghee in a heavy casserole and brown the cauliflower well on all sides — real colour means real flavour.
2
Lift the cauliflower out, soften the onion and garlic in the same pot, then add the garam masala.
3
Return the cauliflower, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Haleem Recipe #tahirakakitchen · on YouTube