by Tarla Dalal
This recipe has been viewed 6462 times
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, Misal and Batata Ani Flower Cha Rassa.
Enjoy how to make Goda Masala recipe with detailed step by step photos.
- 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.
- In the same pan, heat the oil and add mustard seeds.
- 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.
- Switch off the flame and add the turmeric powder and mix well.
- Remove them in the same bowl and add the cardamom powder and nutmeg powder and mix well. Keep aside to cool.
- Once cooled, blend in a mixer till smooth.
- Store in an air-tight container. Use as required.
Maharashtrian Goda Masala Video
Goda Masala recipe with step by step photos
To make Maharashtrian Gods Masala, first heat a broad non-stick pan on a slow flame. When the pan is moderately hot, dry roast coriander seeds on a slow flame for 3 minutes or till they release aroma and turn light brown in colour, while stirring continuously. Transfer into a deep bowl. Ensure you don’t brown them a lot.
- Add grated dry coconut in the same pan and dry roast on a slow flame for 1 minute or till it gets a light golden colour. Make sure you don’t roast the coconut for more time or else it will turn brown and start releasing oil. Remove it in the same bowl.
- Add poppy seeds in the same pan and dry roast on a slow flame for 45 seconds to 1 minute or till it turns golden-brown in colour. Remove it in the same bowl.
- Add sesame seeds in the same pan and dry roast on a slow flame for 1 minute or till it turns light golden. Remove them in the same bowl.
- Add cumin seeds in the same pan and dry roast on a slow flame for 1 minute or till it releases aroma and turns a little brown. Remove it in the same bowl.
- Add caraway seeds in the same pan and dry roast on a slow flame for 1 minute or till it releases a fragrance. Remove it in the same bowl.
- Finally, add star anise in the same pan and dry roast on a slow flame for 1 minute. Remove it in the same bowl.
- Heat oil in the same pan, add the mustard seeds. When the seeds crackle add the curry leaves and sauté for a few seconds on a slow flame for a few seconds or till they turn crispy.
- Add the fenugreek seeds and sauté on a slow flame till it changes its colour and releases an aroma.
- Add the asafoetida and sauté for a few seconds on a slow flame. We add this later so, that it doesn’t burn. You can even use asafoetida stones and sauté till they puff up.
- Now, add the cloves and sauté for a few seconds on a slow flame or until it releases the strong aroma and puff up a little.
- Add the cinnamon sticks to it and sauté for some time on a slow flame till it changes the colour to a darker shade and releases an aroma.
- Now, add the mace pieces and sauté for a few seconds on a slow flame.
- After that, add the black peppercorns and sauté them for a few seconds on a slow flame.
- Now, we will add the most important ingredient of this recipe dagad phool and sauté it for 45 seconds to 1 minute on a slow flame. It provides a strong earthy flavour to the masala.
- Add the dry Kashmiri red chillies and sauté on a slow flame for 1 to 2 minutes. We have removed the stem and the seeds. Also, these chillies provide a nice red colour to the masala on grinding.
- Add black cardamom and sauté for a few seconds on a slow flame.
- Add bay leaves and sauté it nicely for a few seconds on a slow flame. You can break them into pieces if they are big in size.
- Add the turmeric powder and switch off the flame immediately. Mix well.
- Transfer all the oil roasted spices to the dry roasted spice bowl.
- Finally, we will add the cardamom powder. This will not only enhance the flavour but, also provide the masala with a pleasant sweet smell. You can even use cardamom pods and roast them in oil after roasting bay leaves.
- Now, we will add nutmeg powder. You can even use freshly grated nutmeg.
- Mix well. Cool the mixture completely and bring it down to room temperature. If you blend them while it is hot, the masala will become lumpy.
Once cooled completely, add salt and grind in a mixer to a smooth fine powder. Salt acts as a preservative to Maharashtrian Gods Masala and it is very important to add the salt in the end so, that it doesn’t release any moisture.
Your aromatic Goda masala, Maharashtrian Gods Masala is ready to use in Maharashtrian dishes like Panchamrut, Dadape Pohe, Valachi Usal or Amti.
It is similar to Garam masala so, you can try using Maharashtrian Goda masala as a substitute when it is urgent. Store in an air-tight container and use as required. This Maharashtrian basic recipe of Kala masala is a must in your kitchen shelf.
Nutrient values (Abbrv) per cup
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