Maharashtrian Goda Masala Recipe (गोडा मसाला)

Goda Masala is distinctive, very aromatic, blackish in color mixture of spice powder with a pack of punch. Goda masala has a unique flavour and composition that is unmatched with any other combination of spices. A spoon of Goda masala added to any vegetarian dish, adds extra delicacy to the whole dish.

As you know by now, spices are at the heart of Indian cooking! The perfect blend of spices gives Indian food its subtle magical flavours, aromas, and texture in making it exceptionally scrumptious, and exotic. One such recipe always close to my heart is Gavaar chi bhaji (Maharashtrian style cluster bean curry).

So, try out this recipe today and let us know how did it turn out.

For Authentic Goda Masala Version:
1/4 cup grated Dry coconut (khopra)
1 1/2 tbsp Cumin seeds
1/2 tsp Caraway seeds (shahi jeera)
4 Black cardamom
10 Cloves
3 tsp Black peppercorns
10-12 Bay leaves
3/4 cup Coriander seeds
6 inch piece Cinnamon
1 Mace
4 Whole dry red chilli
1 tsp Sesame seeds (til)
1 tbsp Oil
1 tbsp Stone flower (dagad phool)
1 tsp Cobra’s saffron (nagkeshar)
1/4 tsp Asafoetida

For Quick Goda Masala Version:
1/4 cup grated Dry coconut (khopra)
1/4 cup chopped onion
4 whole dry red chillies

Method:
For Authentic Goda Masala Version:
1. Heat oil in a pan and roast cumin seeds, caraway seeds, black cardamoms, cloves, black peppercorns, bay leaves and coriander seeds.
2. Add cinnamon, mace, whole dry red chillies, sesame seeds, dry coconut, dagad phool, nagkeshar and asafoetida and continue to roast till a nice aroma is given out.
3. Cool and grind to a powder.
4. Cool and store in airtight containers.

For Quick Goda Masala Version:
1. Heat oil in a pan and roast Dry Coconut, chopped onion and dry red chillies.
2. Cool and grind to a powder.

Chef’s Tip:
Quicker version of Goda masala is prepared and used instantly. It cannot last longer as the authentic version and is not meant to store for longer period of time.

Image Courtesy: foodmania.com