Goda Masala
Unlock the rich, aromatic essence of traditional Maharashtrian cuisine with this homemade Goda Masala recipe—a cornerstone spice blend that transforms everyday dishes into exquisite culinary experiences. Crafted with an exquisite balance of earthy and warming spices like dagad phool (stone flower), toasted sesame seeds, and dried coconut, this versatile spice mix is elevated by hints of star anise, black cardamom, and a touch of turmeric. Meticulously roasted and ground to perfection, Goda Masala is a pantry essential for authentic curries, dals, or even vegetable stir-fries. Its unique blend of nutty, smoky, and slightly sweet flavors not only sets it apart from other Indian spice blends but also adds a distinctive depth to your favorite recipes. Make this easy yet rewarding masala from scratch in just 30 minutes and savor the authentic taste of Maharashtra in every bite!
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Recipe Information
Ingredients
- 1 cup Dry coconut (grated)
- 3 tablespoons Coriander seeds
- 2 tablespoons Cumin seeds
- 2 tablespoons Sesame seeds
- 1 teaspoon Dagad phool (stone flower)
- 2 inches Cinnamon stick
- 6 pieces Cloves
- 1 teaspoon Black peppercorns
- 1 piece Black cardamom
- 5 pieces Green cardamom
- 1 piece Star anise
- 1 piece Bay leaf
- 4 pieces Red chili (dried)
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Oil
Instructions
Heat a heavy-bottomed pan on medium heat and dry roast the grated dry coconut until it is golden brown and aromatic. Stir continuously to avoid burning. Remove and set aside to cool.
In the same pan, dry roast the coriander seeds, cumin seeds, and sesame seeds until they are fragrant. Roast each ingredient separately for even toasting. Set aside to cool.
Next, add the dagad phool, cinnamon sticks, cloves, black peppercorns, black cardamom, green cardamom, star anise, bay leaf, and dried red chilies to the pan. Dry roast them all together on low heat for 2-3 minutes until aromatic. Set aside.
Heat 2 teaspoons of oil in the pan and add the mustard seeds. Once they start to crackle, add a pinch of asafoetida and turmeric powder. Mix well and then remove from heat.
Combine the roasted coconut, toasted seeds, spices, and the oil mixture in a large bowl. Allow everything to cool completely before grinding.
Using a spice grinder or high-speed blender, grind the cooled mixture in batches to a fine powder. Make sure to stop and stir occasionally to ensure even grinding.
Once the masala is ground, transfer it to an airtight container. Store it in a cool, dry place for up to 3 months.
Nutrition Facts
Calories |
58 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5 mg | 0% | |
| Total Carbohydrate | 3.1 g | 1% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.5 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
