Maharashtrian Goda Masala Recipe by Tarla Dalal

Goda Masala

The Goda Masala can be seen as the Maharashtrian version of garam masala. It is used in several traditional Maharashtrian dishes, to give a tongue-tickling flavour and appetizing aroma. It has a whole lot of ingredients, but you can add or remove some of these as per your preference and taste. Some people, for example, add triphal too to this masala. You can use Byadagi chillies instead of Kashmiri chillies if you want less spice and a deep colour. So, what we have given you is a basic recipe that you can modify as per your taste. What is important is to split the ingredients into three groups – one that needs to be dry-roasted, one that needs to be roasted with oil, and finally the group that needs to be added directly. Then, you can process each group and grind. Make sure the roasted stuff is cooled completely before grinding to avoid lumps. Use this aromatic Goda Masala to make authentic Maharashtrian dishes like Panchamrut, Dadape Pohe, Valachi Usal and Amti.

Goda Masala

Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Makes 1¾ cups

Goda Masala

Ingredients

Ingredients for dry roasting
1 cup coriander (dhania) seeds
3 tbsp grated dry coconut (kopra)
2 tbsp poppy seeds (khus-khus)
1 tbsp sesame seeds (til)
2 tbsp cumin seeds (jeera)
1 tbsp caraway seeds (shahjeera)
7 star anise (chakri phool)

Ingredients for roasting in oil
1 tbsp oil
1½ tsp mustard seeds (rai /sarson)
10 curry leaves (kadi patta)
½ tbsp fenugreek (methi) seeds
½ tbsp asafoetida (hing)
1 tbsp cloves (laung / lavang)
9 cinnamon (dalchini) sticks , 25 mm. (1”) each
2 piece mace (javantri)
1 tbsp black peppercorns (kalimirch)
2 tbsp dagad phool (stone flower)
5 whole dry kashmiri red chillies
3 black cardamom (badi elaichi)
7 bayleaves (tejpatta)
¾ tsp turmeric powder (haldi)
1 tbsp cardamom (elaichi) powder
½ tbsp nutmeg (jaiphal) powder
Salt to taste

1. To begin making the Maharashtrian Goda Masala Recipe, first
place a broad non-stick pan on a slow flame to roast all the
ingredients. When the pan is moderately hot, gently and
separately roast the ingredients for dry roasting one by one until
they are fragrant and lightly browned. Remove them in a deep
bowl and keep aside to cool. Refer big recipe with step by step
images for detailed cooking procedure.
2. In the same pan, heat the oil and add mustard seeds.
3. When the seeds crackle, add the remaining ingredients
mentioned to roast with oil and roast them one after another and
sauté on a slow flame until they release aroma.
4. Switch off the flame and add the turmeric powder and mix well.
5. Remove them in the same bowl and add the cardamom powder
and nutmeg powder and mix well. Keep aside to cool.
6. Once cooled, blend in a mixer till smooth.
7. Store in an air-tight container. Use as required.