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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.
Course Condiments, Side Dish
Cuisine Maharashtrian
Keyword Goda Masala Recipe, Maharashtrian Masala,, Masala recipe for Usal Misal
Prep Time 15 minutes
Total Time 20 minutes
Author Vidya Narayan


  • Mixer Grinder


  • First Batch of Ingredients to be roasted
  • 1 cup Coriander Seeds or Dhania
  • 3 tbsp Khobra or dry grated coconut
  • 2 tsp Poppy Seeds or Khus Khus
  • 5 nos Whole dry red chillies (I have used Madras chillies for the spice)
  • Oil (few drops for roasting as required)
  • 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, poppy seeds 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
    further use.


  • 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.
  • 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.