20 min
Maharashtrian Goda Masala
Recipe GLPRf143928d7c88bd
A fragrant, aromatic spice blend from Maharashtra featuring roasted coriander, cumin, sesame, and coconut combined with warm spices like cinnamon, cloves, and bay leaves. This traditional goda masala is toasted dry until golden and then ground into a fine powder, perfect for seasoning curries, vegetables, and lentil dishes. The blend delivers complex warmth with subtle sweetness and depth.
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Ingredients
¾ cup Coriander seeds
6 tablespoons Sesame seeds
½ cup Desiccated coconut
1 tablespoon Cumin seeds
10 Dried red chilies
2½ inches Cinnamon stick
2 Bay leaves
½ tablespoon Cloves
½ teaspoon Black peppercorns
1 teaspoon Turmeric powder
1 teaspoon Asafoetida (hing)
2 tablespoons Rock flower (dagad phool), optional
1 tablespoon Oil
½ teaspoon Salt
Directions
Set your burner to low-medium heat. Have all ingredients ready and measured before you begin, as you will roast each spice individually.
First, toast the desiccated coconut in a dry pan without any oil, stirring continuously for 3-4 minutes until it turns golden brown and fragrant. Transfer to a clean plate to cool.
In the same pan, toast the sesame seeds dry (without oil) over low-medium heat, stirring constantly for 2-3 minutes until golden and fragrant. Transfer to the plate with the coconut and let cool.
Add a few drops of oil to the pan. Roast the coriander seeds over low-medium heat, stirring continuously for 2-3 minutes until fragrant and lightly browned. Remove to the plate to cool.
Add a few drops of oil again. Roast the cumin seeds for 1-2 minutes, stirring constantly until aromatic. Transfer to the cooling plate.
Add a few more drops of oil. Roast the dried red chilies for 1-2 minutes, stirring frequently, until darker and fragrant. Be careful not to burn them. Remove to the plate.
Add a few drops of oil. Roast the cinnamon stick pieces for 1 minute until fragrant, stirring gently. Transfer to the plate.
Add a few drops of oil. Roast the bay leaves for 30-45 seconds, stirring, until crispy and fragrant. Add to the plate.
Add a few drops of oil. Roast the cloves for 30-45 seconds, stirring constantly, until fragrant. Remove to the plate.
Add a few drops of oil. Roast the black peppercorns for 30-45 seconds, stirring, until fragrant. Add to the cooling plate.
If using rock flower (dagad phool), add a few drops of oil and roast for 30-45 seconds, stirring gently until fragrant. Transfer to the plate.
Allow all roasted ingredients to cool completely to room temperature, about 15-20 minutes.
Combine the cooled roasted ingredients in a spice grinder or food processor. Add the turmeric powder, asafoetida (hing), and salt.
Grind the mixture into a fine, uniform powder, working in batches if necessary. Make sure there are no visible chunks remaining.
Transfer the finished goda masala powder to a clean, dry airtight container and store in the refrigerator for up to 3 months for best flavor and freshness.
