Goda Masala
Subtle, sweet and uniquely delicious, this Maharashtrian Goda Masala recipe will lend tasty complexity to everything from sautéed veggies and rice to lentils and curries. This fragrant spice blend is the quintessential masala for the state of Maharashtra.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- Not listed
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 tbsp coriander seeds (- 40 to 45 grams or about 3/4 cup)
- 6 tbsp desiccated coconut (- unsweetened, 40 grams or 1/2 cup + 1 tablespoon)
- 7 tbsp white sesame seeds (- 55 to 60 grams)
- 2 tbsp cumin seeds
- 2 tsp caraway seeds ((shahi jeera))
- 3 tbsp stone flower ((pathar phool, dagad phool))
- 1/2 tbsp poppy seeds ((khus khus), optional)
- 4 to 5 dry red chilies (- you can use byadagi or bedgi chilies or kashmiri red chilies)
- 3 tsp niger seeds ((ramtil, khurasni, karala), optional)
- 1 tsp nag kesar ((cobra's saffron), optional)
- 1/2 tsp black peppercorns
- 25 clove (or about 3/4 to 1 tablespoon)
- 4 to 5 pieces of 1 inch cinnamon sticks
- 4 black cardamoms (- seeds removed and kept aside, husks discarded)
- 5 to 6 green cardamoms
- 7 to 8 tej patta (small-sized, (tamal patra) or 4 to 5 medium-sized tej patta)
- 3 to 4 star anise
- 1.5 tsp turmeric powder (- optional)
- 1/4 tsp asafoedita ((hing), optional)
- 2 tsp oil
Instructions
- 1
Heat 1 teaspoon oil in a heavy small frying pan or skillet.
- 2
Add coriander seeds. On low heat stir often and roast them till they become fragrant and they change color. Remove in a plate.
- 3
Then add cumin seeds. Again stir and roast on low heat them till they are fragrant and they change color. Remove in the same plate.
- 4
Next add caraway seeds and follow the same procedure.
- 5
Now add the niger seeds/karale. These are wonderfully fragrant. Just roast them till they become fragrant.
- 6
Add sesame seeds. Roast till they crackle and change color. Keep on stirring so that there is even roasting. Takes about 1.5 to 2 minutes on a low heat.
- 7
Once done, then like all the other roasted ingredients, remove and keep aside in the same plate.
- 8
Roast the desiccated coconut till they are golden. You will have to continuously stir to get a uniform golden color.
- 9
If adding poppy seeds, add them now and roast till they are fragrant. Remove aside.
- 10
Add the broken dry red chilies and roast till they have a smoky pungent fragrance. Before roasting, you can deseed the chilies if you prefer.
- 11
Add asafoetida and dry roast till they get fragrant. This takes a few seconds. Remove and set aside.
- 12
Again heat 1 teaspoon oil in the same pan. Now add all the aromatic spices - cinnamon, bay leaf, black pepper, star anise, cloves, black cardamom seeds, green cardamom, cobra's saffron (nagkesar), stone flower (dagad phool or patthar ke phool).
- 13
On low heat, roast till the spices become fragrant. This takes about a minute.
- 14
Let all the spices and the rest of the other ingredients cool.
- 15
In a dry grinder, grind everything in batches. I ground in two batches, so that the grinder does not have a overload. If you have a small grinder, then you will have to grind in 4 to 5 batches. While grinding due to the oil, you will have to scrape the sides and then continue to grind.
- 16
Take the ground goda masala in a bowl and mix everything well.
- 17
Then store the goda masala in an airtight jar. You can keep at room temperature or in the refrigerator.