Goda Masala Recipe

Delicate, candy and uniquely scrumptious, this Maharashtrian Goda Masala recipe will lend tasty complexity to all the pieces from sautéed veggies and rice to lentils and curries. This fragrant spice mix is the quintessential masala for the state of Maharashtra, and could be present in dishes akin to Masale Bhat or Matki Amti.

goda masala in a jar with spoon filled with the spice blend on left side.

About Goda Masala

Goda masala is a particular spice mix distinctive to Maharashtrian delicacies. The spices used listed below are fragrant, and lend a delicate candy aroma with out hints of pungency or warmth. I often make a small batch at a time (about 100 grams) after which add to my on a regular basis cooking.

Goda or god (pronounced “goad-AH”) means “candy” in marathi. As such, that is typically known as candy masala. Nevertheless, it needs to be famous that goda masala is good in aroma, not in style.

This fragrant spice mix is added to many Maharashtrian dishes comprising of veggies, lentils and rice. A number of recipes that at all times use goda masala are: Tendli Bhaat, Bharli Bhendi, Amti, Bharli Vangi, and Katachi Amti.

I additionally make Garam Masala, which is added to the standard Punjabi or North Indian meals I put together. I favor to make my very own dry masalas at residence like Sambar Powder, Bisi Bele Bath Powder, Pav Bhaji Masala, Biryani Masala, Coriander Powder and so on.

These small batches of do-it-yourself masalas are way more potent than the shop purchased sort, as a result of complete spices retain extra of their important oils. When you strive making your individual do-it-yourself masalas, you’ll see and style the distinction for your self.

Every Maharashtrian family has their very own signature recipe for goda masala and the proportions of the spices differ from residence to residence.

This tried and true recipe is the one I at all times flip to. Even once I add simply 2 to three teaspoons to a recipe, it adjustments the flavour and style for the higher.

The meals we develop up consuming at all times retain a deep impression on our psyche, and regardless of the place we’re, we at all times lengthy again to go to our roots. I hope that this scrumptious goda masala helps you get again to yours!

Kala Masala vs Goda Masala

Apart from goda masala, there are two extra spice mixes which can be distinctive to Maharashtrian meals. One is kanda lahsun masala (onion garlic masala) and the opposite is kala masala (black masala). Kala masala and goda masala are phrases which can be usually used interchangeably, however they’re completely different.

For extra clarification, I requested my Maharastrian buddy about the distinction between kala masala and goda masala. She stated that in kala masala she provides onions, however the remainder of the spices and components are identical.

The onions for kala masala are sliced after which solar dried. As soon as they change into crisp, she sautés them in oil until they flip golden. They change into so crispy and dry that should you break or snap them, they flip to powder.

She additionally stated that the opposite spices and coconut get extra deeply roasted in kala masala, which lends a darker hue. This additional roasting additionally helps in giving an extended shelf life to the masala and offers a very good aroma, depth and taste.

The fried onions additionally give the kala masala a darker, brownish-black shade than goda masala. It ought to come as no shock that the identify kala means “black” in Marathi!

As a yearly ritual, my buddy makes about 2.5 to three kilos of every kala masala and the Maharashtrian garam masala through the summers.

These masalas final her for a yr. The spices are roasted in oil after which given to a mill the place they grind spices in bulk. Isn’t that fantastic?

I often make a small batch which supplies about 80 to 100 grams of this masala. This a lot works for me – as I make recipes that want this spice mix typically and never on a regular basis.

I like to recommend this recipe – which yields about 250 grams of goda masala – for residence cooks who’re new to this spice mix, however need sufficient within the cabinet to stretch for awhile.

Please notice that every ingredient is roasted – individually – on a low warmth. I like to recommend you do that as nicely, because the spices roast at completely different speeds; should you strive roasting them collectively, some will seemingly find yourself burned.

You’ll need to spare a great 1 hour to make this masala, so clear your schedule. I promise will probably be well worth the effort!

aromatic spices for goda masala recipe.

Few Distinctive Substances

In case your solely publicity to masalas so far has been with spicy garam masala, this goda masala recipe goes to style and really feel fairly completely different.

Listed here are among the components that contribute to this scrumptious spice combine’s distinctive taste:

  • Stone Flower (Parmotrema Perlatum). Often known as rock flower in English, or kalpasi or patthar ke phool in Hindi. In Marathi, it is called dagad phool. It needs to be famous that this culinary lichen doesn’t have a lot taste when uncooked, however releases a smoky, earthy, considerably astringent taste when it is available in contact with warmth. As such, you must at all times roast or fry kalpasi utilizing correct method.
  • Cobra’s Saffron (Mesua Ferrea), is often known as ceylon ironwood in English. It’s known as Nagkesar in Hindi and Nagkeshar in Marathi. This herb can also be utilized in Ayurvedic medicines, and has a citrusy-woodsy taste.
  • Desiccated coconut and sesame seeds additionally impart an excessive amount of taste, lending a candy, nutty taste to the masala.
  • Small black seeds often called Niger seeds (to not be confused with nigella seeds), are additionally an ineffable taste of this pleasant spice combine. They’re additionally known as karale or khurasni in Marathi, and ramtil in Hindi. A dry chutney will also be made utilizing these sweetly fragrant and nutty flavored seeds.

Observe: Some forms of niger seeds could be bitter; you probably have bitter niger seeds, then please don’t add them within the recipe. Bitter tasting niger seeds could be poisonous. I can promise that the goda masala seems fabulously with out them, too.

seeds, coconut and asafoetida for making goda masala recipe.

Relying on the place you reside, you could not be capable to simply supply stone flower, cobra’s saffron and niger seeds.

To get an genuine goda masala, I’d recommend to not skip stone flower (dagad phool), but when wanted you could skip nagkeshar/cobra’s saffron and niger seeds.

I often add desiccated coconut flakes to goda masala. For an additional interpretation, my buddy means that it’s best to make use of dried coconut shells.

You grate the dried coconut shell after which roast them, which supplies a extra intense taste than utilizing desiccated coconut flakes.

Step-by-Step Information

Learn how to make Goda Masala

Earlier than you start roasting the spices, measure and collect all of your components and set them apart. Use a small-sized however heavy frying pan or skillet.

Do stir usually when roasting these delicate spices and tiny seeds, in order that they cook dinner evenly and don’t get burnt.

Roast Spices

1. Warmth 1 teaspoon of impartial flavored oil in a pan.

oil in roasting pan.

2. Add 8 tablespoons coriander seeds. Stir usually on low warmth and roast them until they change into aromatic and alter shade. Take away to a plate.

roasting coriander seeds in oil on the stovetop.

3. Then add 2 tablespoons cumin seeds. Once more stir on low warmth and roast them until they’re aromatic they usually change shade. Take away to the identical plate.

roasting cumin seeds to make goda masala recipe.

4. Subsequent add 2 teaspoons of caraway seeds and observe the identical methodology of roasting till aromatic.

roasting caraway seeds to make amti masala.

5. Now add 3 teaspoons of niger seeds (karale). These are splendidly aromatic and needs to be roasted very frivolously till you possibly can odor them.

Tip: Keep in mind to not over-do the roasting as it will possibly make these seeds style bitter.

Observe: Should you can’t supply or get niger seeds, then skip including them.

roast niger seeds next.

6. Subsequent to go are 7 tablespoons sesame seeds; roast until they crackle and alter shade. Carry on stirring in order that the colour is uniform.

sesame seeds roasting.

7. As soon as finished, take away and hold apart on the identical plate as all the opposite components.

roasted sesame seeds and coriander seeds on a plate for making goda masala.

8. Roast 6 tablespoons desiccated coconut until golden. You’ll have to constantly stir to get a uniform shade.

Should you favor a darker shade, you possibly can roast a tad greater than what I’ve finished.

desiccated coconut is roasted to a golden brown.

9. Add 4 to five damaged dry pink chilies and roast until they’ve a smoky, pungent perfume. You possibly can deseed the chilies should you favor a milder masala, or omit them altogether.

dry red chilies in the pan to roast with seeds.

10. Add ¼ teaspoon asafoetida and dry roast until aromatic – this takes just a few seconds. Keep in mind to maintain warmth low if utilizing a heavy pan or skillet.

In case your pan shouldn’t be heavy or sturdy, then flip off warmth. Add asafoetida and roast it.

asafoetida -or hing - roasting.

11. Once more warmth 1 teaspoon of oil within the pan.

more oil added to roast the aromatic spices for goda masala.

12. Now add all of the under listed aromatic spices:

  • 4 to five items of 1 inch cinnamon sticks
  • 7 to eight small-sized tej patta
  • ½ teaspoon black peppercorns
  • 3 to 4 star anise
  • 25 cloves
  • seeds from 4 black cardamoms
  • 5 to six inexperienced cardamoms
  • 1 teaspoon cobra’s saffron (nagkesar)
  • 3 tablespoons of stone flower (dagad phool or patthar ke phool)

On low warmth, roast until the spices change into fragrant, a couple of minute. Put aside.

roasting aromatic whole spices for Maharashtrian goda masala recipe.

Make Goda Masala

13. Let all of the spices and the remainder of the opposite components cool.

roasted seeds and spices all on a plate waiting to be ground into masala.

14. In a mixer-grinder or coffee-grinder or spice-grinder, grind all the pieces in batches. I floor in two batches, however you probably have a small grinder, then you’ll have to grind in 4 to five batches.

Due to the oil current within the spices and sesame seeds, you’ll have to scrape the edges after which proceed to grind as wanted.

grinder jar filled a quarter of the way with roasted spices.

15. Take the bottom goda masala in a bowl and blend all the pieces nicely. If the masala is heat as a result of mixer-grinder being heated up, then let it cool utterly.

ground Maharashtrian goda masala in a silver bowl with a silver spoon.

16. Retailer the Goda Masala in a clear, hermetic jar. You possibly can hold at room temperature for about 1 to 2 months or within the fridge for up-to 6 months.

overhead shot of an open spice jar filled with freshly made Maharashtrian goda masala.

FAQs

Does coconut shorten the shelf lifetime of Goda Masala?

I’ve learn that some individuals don’t add coconut to goda masala because it reduces shelf life. Nevertheless, the buddy I informed you about says that the shelf life doesn’t get lowered by including coconut. Since she makes 2+ kilogram batches in bulk she is aware of higher than me!

In keeping with her, if the coconut is roasted rather well, then the goda masala or kala masala has a great shelf life. She retains the masalas at room temperature and says they keep good for a full yr.

Can I omit the coconut?

I don’t advocate that you just do. Coconut is an important taste right here – it affords sweetness and nuttiness that goda masala is determined by.

Can I substitute one thing for sesame seeds?

You probably have an allergy to sesame, you possibly can omit them. Nevertheless, there may be not a great alternative.

How can I flip this into kala masala?

You possibly can add two medium sized onions, or about ¾ to 1 cup of thinly sliced onions. Slice them thinly and solar dry them; as soon as they change into sun-crisped, fry them in a tablespoon or two of impartial oil until golden. Then cool and grind them with the spices.

Can I sun-dry the spices as a substitute of roasting them?

In goda masala, the spices are at all times roasted, to launch their important oils and provides higher taste. You possibly can sun-dry the entire spices, however you should definitely roast the sesame seeds, poppy seeds, niger seeds, hing and desiccated coconut.

When roasting the components, do I want so as to add oil after each?

No, there needs to be some residual oil left over between components. I recommend you solely add as instructed.

Are goda masala and amti masala the identical?

In my e book, sure. That stated, do not forget that there are a minimum of as many recipes for this masala as there are households in India! Private preferences, household histories and even regional variations will exist between them.

Extra Selfmade Spice Blends!

Please you should definitely price the recipe within the recipe card or go away a remark under you probably have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

goda masala recipe

Goda Masala Recipe

Delicate, candy and uniquely scrumptious, this Maharashtrian Goda Masala recipe will lend tasty complexity to all the pieces from sautéed veggies and rice to lentils and curries. This aromatic spice mix is the quintessential masala for the state of Maharashtra.

4.84 from 18 votes

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Complete Time 30 minutes

  • 8 tablespoons coriander seeds – 40 to 45 grams or about ¾ cup
  • 6 tablespoons desiccated coconut – unsweetened, 40 grams or ½ cup + 1 tablespoon
  • 7 tablespoons white sesame seeds – 55 to 60 grams
  • 2 tablespoons cumin seeds
  • 2 teaspoons caraway seeds (shahi jeera)
  • 3 tablespoons stone flower (pathar phool, dagad phool)
  • ½ tablespoon poppy seeds (khus khus), elective
  • 4 to five dry pink chilies – you need to use byadagi or bedgi chilies or kashmiri pink chilies
  • 3 teaspoons niger seeds (ramtil, khurasni, karala), elective
  • 1 teaspoon nag kesar (cobra’s saffron), elective
  • ½ teaspoon black peppercorns
  • 25 cloves or about ¾ to 1 tablespoon
  • 4 to five items of 1 inch cinnamon sticks
  • 4 black cardamoms – seeds eliminated and stored apart, husks discarded
  • 5 to six inexperienced cardamoms
  • 7 to eight tej patta small-sized, (tamal patra) or 4 to five medium-sized tej patta
  • 3 to 4 star anise
  • 1.5 teaspoons turmeric powder – elective
  • ¼ teaspoon asafoedita (hing), elective
  • 2 teaspoons oil

Roasting spices

  • Warmth 1 teaspoon oil in a heavy small frying pan or skillet.

  • Add coriander seeds. On low warmth stir usually and roast them until they change into aromatic they usually change shade. Take away in a plate.

  • Then add cumin seeds. Once more stir and roast on low warmth them until they’re aromatic they usually change shade. Take away in the identical plate.

  • Subsequent add caraway seeds and observe the identical process.

  • Now add the niger seeds/karale. These are splendidly aromatic. Simply roast them until they change into aromatic.

  • Add sesame seeds. Roast until they crackle and alter shade. Carry on stirring so that there’s even roasting. Takes about 1.5 to 2 minutes on a low warmth.

  • As soon as finished, then like all the opposite roasted components, take away and hold apart in the identical plate.

  • Roast the desiccated coconut until they’re golden. You’ll have to constantly stir to get a uniform golden shade.

  • If including poppy seeds, add them now and roast until they’re aromatic. Take away apart.

  • Add the damaged dry pink chilies and roast until they’ve a smoky pungent perfume. Earlier than roasting, you possibly can deseed the chilies should you favor.

  • Add asafoetida and dry roast until they get aromatic. This takes just a few seconds. Take away and put aside.

  • Once more warmth 1 teaspoon oil in the identical pan. Now add all of the fragrant spices – cinnamon, bay leaf, black pepper, star anise, cloves, black cardamom seeds, inexperienced cardamom, cobra’s saffron (nagkesar), stone flower (dagad phool or patthar ke phool).

  • On low warmth, roast until the spices change into aromatic. This takes a couple of minute.

Making goda masala

  • Let all of the spices and the remainder of the opposite components cool.

  • In a dry grinder, grind all the pieces in batches. I floor in two batches, in order that the grinder doesn’t have a overload. You probably have a small grinder, then you’ll have to grind in 4 to five batches. Whereas grinding as a result of oil, you’ll have to scrape the edges after which proceed to grind.
  • Take the bottom goda masala in a bowl and blend all the pieces nicely.

  • Then retailer the goda masala in an hermetic jar. You possibly can hold at room temperature or within the fridge.

  • Niger Seeds: Don’t roast the niger seeds an excessive amount of as they flip bitter. This could end result within the goda masala tasting bitter. The niger seeds I get right here have a nutty style and usually are not bitter. In case your niger seeds style bitter, then don’t use them as bitter seeds could be poisonous.
  • Elective components: From the record of the spices used within the recipe, be happy to omit poppy seeds, niger seeds, cobra’s saffron and stone flower. Nonetheless I’d recommend to not omit stone flower and if potential you should purchase them on-line. 
  • Roasting: Use a heavy frying pan or skillet, in order that the spices are roasted evenly and don’t get an excessive amount of browned or burnt. Additionally bear in mind to stir usually when roasting the components. 

Vitamin Info

Goda Masala Recipe

Quantity Per Serving

Energy 4 Energy from Fats 3

% Every day Worth*

Fats 0.3g0%

Saturated Fats 0.1g1%

Polyunsaturated Fats 0.1g

Monounsaturated Fats 0.1g

Sodium 0.3mg0%

Potassium 7mg0%

Carbohydrates 0.3g0%

Fiber 0.2g1%

Sugar 0.02g0%

Protein 0.1g0%

Vitamin A 3IU0%

Vitamin B1 (Thiamine) 0.003mg0%

Vitamin B2 (Riboflavin) 0.002mg0%

Vitamin B3 (Niacin) 0.03mg0%

Vitamin B6 0.003mg0%

Vitamin C 0.1mg0%

Vitamin E 0.02mg0%

Vitamin Ok 0.1µg0%

Calcium 5mg1%

Vitamin B9 (Folate) 0.3µg0%

Iron 0.2mg1%

Magnesium 2mg1%

Phosphorus 3mg0%

Zinc 0.04mg0%

* P.c Every day Values are based mostly on a 2000 calorie eating regimen.

Like what you see?

Keep updated with new recipes and concepts.

This Goda Masala recipe from the archives first revealed in July 2014 has been up to date and republished on January 2023.

Source

Leave a Reply

Your email address will not be published. Required fields are marked *