Goda Masala (Maharashtrian Masala or Spice Blend)
Goda Masala is a must have Maharashtrian Masala in your pantry to spice up dishes like Dal, Usal, Misal and Masale Bhaat.
Prep Time 15 minutes
Total Time 20 minutes
- First Batch of Ingredients to be roasted
- 1 cup Coriander Seeds or Dhania
- 3 tbsp Khobra or dry grated coconut
- 5 nos Whole dry red chillies (I have used Madras chillies for the spice)
- Oil (few drops for roasting as required)
- INGREDIENTS TO BE ROASTED SEPARATELY
- 1 tbsp white sesame seeds or safed til
- 2 tbsp cumin seeds or jeera
- 1 tbsp shah jeera or Caraway seeds
- 1 tsp mustard seeds or rai
- 1/2 tbsp Methi seeds or fenugreek seeds
- 1 tbsp Cloves or Lavang or Laung
- 9 nos. Cinnamon sticks refer to pic
- 5 nos. Mace or Javitri
- 1 tbsp Black peppercorns or Kali mirch
- 2 tbsp Dagad phool or Black stone flower
- 3 nos Black Cardamom or badi elaichi
- 1 tbsp green cardamom or choti elaichi
- 7 nos bay leaves or Tej Patta
- 1 tbsp Haldi powder or Turmeric powder
- 1/2 tbsp nutmeg powder or Jaiphal
First, assemble all the ingredients on a plate.
Heat a pan and add a drop of oil followed by Coriander seeds
Roast the coriander seeds and add the whole red chillies
Now add the grated coconut and roast all the 3 ingredients until the coconut has turned slightly brown in colour and you get the nutty aroma.
Switch off flame and allow these to cool down
Heat the same pan and dry roast each ingredient (except the turmeric powder and
nutmeg powder) until they slightly give off their aroma
Be careful not to burn them and ensure the flame is at the lowest point with you
constantly sauteing the masala lightly.
Allow all the roasted ingredients to cool down
Add the haldi powder and grind the whole spices.
Cool slightly and store them in an airtight glass container and refrigerate it until
- It is important to dry roast each ingredient as specified and not resort to short cut method of adding everything and roasting. It requires patience but the end result is definitely worth it.
- You can add poppy seeds if you want, try to add it during the first part of the masala roasting i.e. along with the coriander seeds batch.
- I personally prefer spicy masala so I added Madras Chillies which adds heat. You may add Kashmiri Lal Mirch instead which provides a good colour and no heat.
- Dagad Phool is absolutely a must. Kindly do not skip the same.