Maharashtrian Goda Masala Powder Recipe

A quintessential Maharashtrian spice powder mix of aromatic spices blended together to give it a subtle sweet flavour. Maharashtrian recipes such as Bharleli Vangi, Amti and several other curries that have an authentic Maharashtrian flavour.

Madhuli Ajay
Maharashtrian Goda Masala Powder Recipe
5409 ratings.

Goda Masala is a quintessential Maharashtrian spice powder mix of aromatic spices blended together to give it a subtle sweet flavour, which is why it gets its name. “Goad” meaning sweet in Marathi, this masala is used in many classic Maharashtrian recipes such as Bharleli Vangi, Amti and several other curries that have an authentic Maharashtrian flavour. This masala gets its distinctive flavour from Dagad Phool/Pathar Phool or Black Stone Flower.

As with any other spice mix, the proportions of the spices for Goda masala vary depending on regional or personal preferences, and from one home to the next, but the basic ingredients will usually be the same. The spices are typically accurately measured in grams/kilograms to make the masala, but an approximate conversion to cups/spoons is provided here, for ease of use.

You can prepare this Goda Masala and store it in an airtight box so you can always have it at arms length when you want to whip up curries, rice items or even in stews to get that authentic Maharashtrian flavour!

Here are some recipes that you make using Goda Masala:

  1. Maharashtrian Masala Baath,
  2. Dal Vangi and
  3. Moong Sprouts Usal.

Prep in

0 M

Cooks in

300 M

Total in

300 M

Makes:

200 grams Servings

Ingredients

    To be roasted in a little oil
  • 500 grams Coriander (Dhania) Seeds
  • 100 grams Cumin seeds (Jeera)
  • 10 grams Cinnamon Stick (Dalchini)
  • 10 grams Whole Black Peppercorns
  • 10 grams Cloves (Laung)
  • 10 grams Bay leaves (tej patta)
  • 10 grams Dagad phool (/pathar phool/black stone flower)
  • 10 grams Nagkesar/cassia buds
  • 10 grams Ajwain (Carom seeds)
  • 10 grams Asafoetida (hing)
  • 20 grams Dried turmeric
  • 10 grams Methi Leaves (Fenugreek Leaves)
  • To be roasted dry
  • 100 grams Sesame seeds (Til seeds)
  • 125 grams Dessicated Coconut
  • 10 grams Poppy seeds
  • Other ingredients
  • 125 grams Red chilli powder
  • 3-4 tablespoons Salt
  • 5-6 tablespoons Cooking oil

How to make Maharashtrian Goda Masala Powder Recipe

  1. To begin making the Goda Masala Recipe, first place a large pan/wok/kadai on a medium heat to roast all the ingredients. When the kadai is moderately hot, with the heat on medium, gently and separately roast the ingredients listed under ‘To be roasted dry’ until they are fragrant and lightly browned. Take care to keep the heat consistent and moderate so as not to burn any of the ingredients.

  2. When each of the ingredients is roasted till aromatic, remove it in a separate container/wide plate and place it aside to cool.

  3. Once that is done, proceed to roast the ingredients under “To be roasted in a little oil”. Drizzle very little oil into the warm kadai and once again gently and separately roast the ingredients listed one by one. You can club a few spices together such as the cloves, peppercorn, nagkesar etc.

  4. Take them out in containers/wide plates and set them aside to cool.

  5. Next, in a mixer-grinder, grind all the the dry roasted spices together in a batch. Then grind all the ingredients roasted in oil together in another batch.

  6. Ina large wide pan, mix the two batches of ground spices together. Using a large spoon fold the mixture repeatedly so that the spices are uniformly blended.

  7. Next, add in the chilli powder and salt. If using turmeric powder add that too at this stage. Mix well once again.

  8. If you wish, you can once again place the mixed spices in the grinder and pulse once more to ensure perfect blend.

  9. Empty the mixture into an airtight container and use it when making Maharashtrian Masale BaathDal Vangi and Moong Sprouts Usal.

The list of ingredients may seem long and daunting, most spices are easily available at a local Indian grocer.

The measuring, individual roasting and cooling of ingredients takes up a lot of time and patience, but the procedure is very straightforward. Make this masala at leisure over half a day, when you are not pressed for time.

Store a bulk of the masala in an airtight container, but take out a portion of the stock masala in a small airtight container or bottle for everyday use. This helps to keep the flavour of the stock Masala intact for a longer time.

Madhuli Ajay

View Madhuli Ajay's Recipes

Madhuli Ajay on the web

Last Modified On Friday, 06 July 2018 16:52
     
Install App