Goda masala recipe or Kala masala - a special spice blend from state of Maharashtra.
There are two unusual spices are used in the recipe which are Rock flower (dagad phool) and Cassia buds (nagkesar). I am able to get dagad phool and but no luck for second one, so I have skipped it.
Goda masala has very unique flavor. It is pungent but not hot.
I have also used store bought one which was Badshah brand. But after trying the Homemade goda masala, I will never buy the ready one. When you make it at home, it has freshness and much better aroma compare to the readymade.
Just like every other masala powder, every family or region have their own recipe for making it. Each and every family uses the different proportion of spices. Given spice measurements works well for me.
There is some debate whether goda masala and kala masala are same. Marathi Brahmans traditionally use the goda masala and says they are not same. While other refers to both same.
I have made this 3 months ago and added in many different sabzi and dal. Finally I get a flavorful dish.
Other than that I have made few recipes using goda masala:
Matki Chi Usal
Katachi Amti
Misal Pav
Amti dal
Bharli bhendi
Tondli chi bhaji
Check out other spice powders recipes
Sandwich masala // Garam masala // Pav bhaji masala // Rasam powder
How to make goda masala recipe (Step by Step Photos):
KEEP IN MIND: (1) keep the heat on LOW-MEDIUM. (2) Keep stirring continuously as you are roasting the spices. (3) Roast each and every ingredient separately.
1) First dry roast the coconut till it becomes light brown and toasted. Remove it into another plate.
2) Then dry roast the Sesame seeds till gets nice aroma and color will be light brown.
3) Now into the same pan, add 1 or 2 drops of oil and bay leaf. Roast it till it gets darker in color but not burnt.
4) Do the same process again. Roast the dagad phool with 2 drops of oil till it gets nice dark color.
5) Now roast dried red chilies with few drops of oil till you get smoky aroma. Also chilies will get slight black in color.
6) Follow the same with cumin seeds, roast till it gets brown in color.
7) Add ½ teaspoon of oil for coriander seeds as they are more in quantity compare to other spices. Roast it with stirring continuously. You will get nice aroma as well as they gets darker in color.
8) Then roast the cinnamon stick with a drop of oil. As you roast it will open up and gets darker color.
9) Same will apply to cloves and peppercorns but. for these two spices color will not change, only gets toasted spices’ aroma.
10) After roasting all the spices one by one, let them cool completely. Below is the all the spices before and after roasting.
11) Once cooled completely, grind into the fine powder with turmeric powder, hing and salt. If your spice grinder or coffee grinder is small then do in the batches and at the end mix everything together very well. Store into airtight container.
Storing the goda masala and Shelf life: Store in airtight container and keep in refrigerator. It stay good for more than 6 months. If made a bigger batch than this, sprinkle some salt on the top layer and store in big container, remove smaller portion in a small container and use. Sprinkling salt will increase the shelf life of any masala.
Serving suggestion: Add a teaspoon of masala for 2-3 serving of sabzi or dal at the end of cooking just like you add garam masala. It gives really unique flavors.
Goda masala recipe
Ingredients
Dry roast without oil:
- ½ cup Desiccated coconut
- 6 tablespoons Sesame seeds
Roast with oil :
- 1 tablespoon Oil
- 2 Bay leaves (tej patta) I had very small so used three
- 2 tablespoons Rock flower (Dagad phool) optional
- 10-12 Dried red chilies
- 1 tablespoon Cumin seeds
- ¾ cup Coriander seeds (sabut dhaniya) (sabut dhaniya)
- 2 ½ inch Cinnamon stick (dalchini)
- 1 ½ teaspoons Cloves (laung)
- ½ teaspoon Black peppercorns
Add below while grinding :
- 1 teaspoon Hing (Asafoetida)
- 1 teaspoon Turmeric powder
- ½ teaspoon salt
Instructions
IMPORTANT:
- keep the heat on low-medium.
- Keep stirring continuously as you are roasting the spices.
- Roast each and every ingredients separately.
Roasting spices for goda masala recipe:
- Dry roast the coconut and sesame seeds seperately till it gets golden brown and toasted.
- Remove it to a plate.
- Roast all the spices mentioned under 'roast with oil' one by one with few drops of oil with stirring constantly.
- Keep the heat in low to medium.
- Roast one spice, remove it to plate and then start with second spice. Repeat the process for all the spices.
- Let them cool completely.
- Take them into the grinder jar. Add salt, hing and turmeric powder.
- grind into fine powder.
Hi
I tried garam masala and goda masala paavbhaji masala. They came out excellent. Thank u for the recipes. I have stopped getting all these powders from supermarkets. Hve tried most of ur recipes they hve come out very well. Thank u once again.
Me too, I do not buy them from stores.
Very glad to know that masala powders came out good.
Thank you for the feedback.
Hi,
Can I make this without coconut and sesame seeds? Will that alter the quantity of other masalas?
Please let me know soon!
TIA
Coconut and sesame seeds are the main flavoring ingredient for goda masala. If skipped than it won't have good flavors.
If you do not want to use coconut and sesame then why not make garam masala
Thanks for your reply! I like few ingredients that you've used here and would like to use it as garam masala - the red chillies and stone flower. So was wondering if could I skip the coconut and sesame and use this as a regular garam masala 🙂 do let me know if that would work!
Hmm ok.
You can try skipping those two ingredients.
you will have simple, basic masala. I think it should be ok, though I have never tried it.
One suggestion, I would reduce the red chilies since we are removing coconut and seeds. Otherwise if you like spicy then keep the same amount
Excellent recipe and pix! The only thing I would add is a note to the reader that Tej Patta is NOT what we call Bay Leaf here in the states. It's the cinnamon leaf. Big difference.
Yes tej patta is Indian bay leaf. You can check the Wikipedia for reference.
I know cinnamon leaf and bay leaf are two different. but here bay leaves are used.
Where to find dagad phool or stone flower in NJ ?
I got mine from Patel Cash and carry (in the spices aisle), North Brunswick NJ
Hai! Kanan,
Nice recipes with photo that will help for me.
Thanks. Hope you try recipes and like it.