Goda Masala Recipe
User Reviews
4.9
57 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
250 grams
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Calories
4 kcal
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Course
Condiments
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Cuisine
Indian
Goda Masala Recipe
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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.
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Ingredients
- 8 tablespoons coriander seeds - 40 to 45 grams or about ¾ cup
- 6 tablespoons desiccated coconut - unsweetened, 40 grams or ½ cup + 1 tablespoon
- 7 tablespoons white sesame seeds - 55 to 60 grams
- 2 tablespoons cumin seeds
- 2 teaspoons caraway seeds (shahi jeera)
- 3 tablespoons stone flower (pathar phool, dagad phool)
- ½ tablespoon poppy seeds (khus khus), optional
- 4 to 5 dry red chilies - you can use byadagi or bedgi chilies or kashmiri red chilies
- 3 teaspoons niger seeds (ramtil, khurasni, karala), optional
- 1 teaspoon nag kesar (cobra's saffron), optional
- ½ teaspoon black peppercorns
- 25 cloves or about ¾ 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 teaspoons turmeric powder - optional
- ¼ teaspoon asafoedita (hing), optional
- 2 teaspoons oil
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Instructions
Roasting spices
- Heat 1 teaspoon oil in a heavy small frying pan or skillet.
- Add coriander seeds. On low heat stir often and roast them till they become fragrant and they change color. Remove in a plate.
- 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.
- Next add caraway seeds and follow the same procedure.
- Now add the niger seeds/karale. These are wonderfully fragrant. Just roast them till they become fragrant.
- 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.
- Once done, then like all the other roasted ingredients, remove and keep aside in the same plate.
- Roast the desiccated coconut till they are golden. You will have to continuously stir to get a uniform golden color.
- If adding poppy seeds, add them now and roast till they are fragrant. Remove aside.
- 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.
- Add asafoetida and dry roast till they get fragrant. This takes a few seconds. Remove and set aside.
- 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).
- On low heat, roast till the spices become fragrant. This takes about a minute.
Making goda masala
- Let all the spices and the rest of the other ingredients cool.
- 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.
- Take the ground goda masala in a bowl and mix everything well.
- Then store the goda masala in an airtight jar. You can keep at room temperature or in the refrigerator.
Notes
- Niger Seeds: Do not roast the niger seeds too much as they turn bitter. This would result in the goda masala tasting bitter. The niger seeds I get here have a nutty taste and are not bitter. If your niger seeds taste bitter, then do not use them as bitter seeds can be toxic.
- Optional ingredients: From the list of the spices used in the recipe, feel free to omit poppy seeds, niger seeds, cobra's saffron and stone flower. Still I would suggest not to omit stone flower and if possible you can buy them online.
- Roasting: Use a heavy frying pan or skillet, so that the spices are roasted evenly and do not get too much browned or burnt. Also remember to stir often when roasting the ingredients.
Nutrition Information
Show Details
Calories
4kcal
(0%)
Carbohydrates
0.3g
(0%)
Protein
0.1g
(0%)
Fat
0.3g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
0.3mg
(0%)
Potassium
7mg
(0%)
Fiber
0.2g
(1%)
Sugar
0.02g
(0%)
Vitamin A
3IU
(0%)
Vitamin B1 (Thiamine)
0.003mg
Vitamin B2 (Riboflavin)
0.002mg
Vitamin B3 (Niacin)
0.03mg
Vitamin B6
0.003mg
Vitamin C
0.1mg
(0%)
Vitamin E
0.02mg
Vitamin K
0.1µg
Calcium
5mg
(1%)
Vitamin B9 (Folate)
0.3µg
Iron
0.2mg
(1%)
Magnesium
2mg
Phosphorus
3mg
Zinc
0.04mg
Nutrition Facts
Serving: 250grams
Amount Per Serving
Calories 4 kcal
% Daily Value*
| Calories | 4kcal | 0% |
| Carbohydrates | 0.3g | 0% |
| Protein | 0.1g | 0% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 0.3mg | 0% |
| Potassium | 7mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.02g | 0% |
| Vitamin A | 3IU | 0% |
| Vitamin B1 (Thiamine) | 0.003mg | |
| Vitamin B2 (Riboflavin) | 0.002mg | |
| Vitamin B3 (Niacin) | 0.03mg | |
| Vitamin B6 | 0.003mg | |
| Vitamin C | 0.1mg | 0% |
| Vitamin E | 0.02mg | |
| Vitamin K | 0.1µg | |
| Calcium | 5mg | 1% |
| Vitamin B9 (Folate) | 0.3µg | |
| Iron | 0.2mg | 1% |
| Magnesium | 2mg | 1% |
| Phosphorus | 3mg | |
| Zinc | 0.04mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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