In half the quantity of oil or ghee, sauté the meat along with garlic paste and Malhar Haleem Masala Mix for a few minutes. Add 15 cups of water, lentils, wheat, and bones. Cover and cook on low heat until the meat becomes tender. (Beef: 4-6 hours, Chicken: 3-4 hours).
Remove the bones from the curry and discard them. Coarsely mash the mixture using a wooden spoon or blend for 1-2 minutes in a blender (ensure it remains coarse and does not turn into a fine paste).
Continue to cook the mixture on low heat for another hour, stirring occasionally. Add more water if required to maintain consistency.
In the remaining oil or ghee, fry the onions until golden brown. Pour this into the Haleem, cover, and let it simmer on low heat for 20-30 minutes.
