Goda Masala is a famous Maharashtrian spice blend. It is made with whole lot of ingredients but the distinct aroma of masala comes from dagad phool (stone flower). Goda masala gives an unique flavour to sabzis and curries. It can be called the Maharashtrian version of garam masala. Every household has its own recipe for making goda masala with slight variation in ingredients and the proportion used. The recipe which I am sharing today is one of my Maharashtrian friend’s family recipe. Here is the recipe to make Goda masala:
To be dry roasted
250 grams Corainder seeds (dhaniya)
60 gms dry red chillies (sookhi laal mirch)
20 grams grated dry coconut (sookha nariyal)
20 grams sesame seeds (til)
20 gms poppy seeds (khuskhus)
10 gms caraway seeds (shahjeera)
To be roasted using oil
10 grams stone flower (dagad phool)
10 grams bay leaves (tej patta)
10 grams black cardamom (badi elaichi)
10 gms star anise (chakri phool)
10 gms sichuan pepper (triphal)
10 gms cinnamon (dalchini)
10 grams black pepper (kali mirch)
10 grams cloves (lavang/laung)
10 gms Javitri (mace)
1 tbsp oil (tel)
10 gms asafoetida (hing)
- Heat a pan.
- Dry roast coriander seeds, dry red chillies, sesame seeds, poppy seeds, caraway seeds and grated coconut one by one.
- Keep the roasted ingredients aside.
- Now, add oil to the pan.
- Roast stone flower, bay leaves, black cardamom , star anise, Sichuan pepper, cinnamon, black pepper, cloves and mace one by one.
- Allow all roasted ingredients to cool completely.
- Transfer the roasted ingredients to a mixer jar.
- Blend to a fine powder.
- Add asafoetida to the spice blend and mix well.
- Store in an airtight container and use as required.
Recipes using Goda Masala are given below. Click on the name of the dish to read the recipe.