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Fresh Goda Masala - Easy To Make At Home

Lightly dry-roast all spices separately, one at a time, on medium heat until fragrant and toasted crisp. Transfer to a bowl as each ingredient is done, to cool. Keep roasted sesame seeds and coconut in separate bowls. Grind and pass through a medium mesh strainer,;grind the coarse residue again. Grind sesame seeds and coconut separately with puls-action to minimize clumping. Mix with the rest of the ground spice mixture. Sore in a dark jar, away from direct sunlight. Use Goda Masala for making a wide range of Maharashtrian dishes. Enjoy!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Condiment
Cuisine Indian
Servings 30 people
Calories 19 kcal

Equipment

  • Small electric spice/coffee grinder

Ingredients
  

  • 1 cup Coriander seeds also called Dhaniya; Dhana
  • 2 tbsp Cumin seeds - also called Jeera
  • 5-6 whole Dried Red Chillies about 2 tbsp broken pieces (discard seeds); adjust as per spiciness preferred
  • 5-6 leaves Bay leaves about 2 tbsp broken pieces; also called Tej Patta; Tamaal Patra
  • 1 tsp Black peppercorns also called Kali Mirch, Miree
  • 2 tsp Shah Jeera also alled Kashmiri Jeera; if not available, OK to omit; but do NOT use Caraway seeds or Nigella seeds (Kalonji)- see Recipe Notes
  • 5-6 pieces Whole Black Cardamom also called Badi Elaichi, Mothi Velchi; Motha Veldoda
  • 1 tbsp Cinnamon sticks - broken into pieces also called Dalchini
  • 2 tsp Mace - broken pieces also called Jai-Patri, Javantari; if not available, pre-ground is OK- but do not roast, it will burn easily
  • 2 tsp White Poppy seeds also called KhusKhus
  • 1 tsp Cloves also called Lavang
  • 1 tbsp Stone flower broken into pieces; also called Dagad-Phool; if not available, OK to omit
  • 1/2 tsp Nutmeg freshly ground
  • 2 tbsp Sesame seeds brown preferred- has more flavor; if not available, white sesame OK; do NOT use black sesame seeds
  • 2 tbsp Dried coconut powder or finely grated Dried coconut; also called dessiccated coconut, khopra, suka khobra, etc

Instructions
 

  • Measure all the spices needed and keep them ready, so that you can effiiciently roast them as one by one.
  • First, roast the cloves, peppers and black cardamom for 1-2 min. Stir constantly and do not let them burn.
    Transfer to a shallow bowl that is large enough to hold all the roasted spices.
  • Roast the cumin seeds for 1-2 min. Stir constantly and do not let them burn.
    Transfer to the bowl containing the cloves, peppers and cardamom.
  • Roast the Shah Jeera and poppy seeds for 1-2 min. Stir constantly and do not let them burn.
    Transfer to the bowl with the other roasted spices.
  • Roast the remaining spices , except sesame seeds and coconut, for 1-2 min. Stir constantly and do not let them burn.
    Transfer to the bowl with the other roasted spices.
  • Roast the sesame seeds for 1-2 min. Stir constantly and do not let them burn.
  • Transfer to a separate bowl to cool. Do NOT mix with the other spices at this stage.
  • Roast the coconut powder, for 1-2 min. Stir constantly and do not let it burn.
  • It will turn a rich golden brown color: be alert, or you will have a burnt mess!
    Remove from the heat when it starts turning light brown. continue to stir for 1-2 min longer so it browns evenly and becomes crisp and toasty.
    Transfer to a separate bowl to cool. Do NOT mix with the sesame seeds or the other spices at this stage.
  • Stir the mixed roasted spices; grind in small batches for about 30-40 seconds; pass through a medium mesh strainer.
    Collect the coarse grains that don't pass through; grind and sift them again. Repeat, as needed.
    When only a small amount is left somewhat coarse, just mix it into the ground spice mixture.
  • Place the roasted sesame seeds in the grinder. Pulse-grind, with 5-6 second pulses, to grind the sesame seeds to a coarse powder.
    It will probably clump and get "stuck". In that case, you will need to manually loosen it a little from the edge of the grinder bowl (with a spoon or spatula). Transfer to the bowl with the ground roasted spices.
    Repeat the same process with coconut powder, or grated desiccated coconut, and add it to the bowl.
    Add freshly grated nutmeg.
  • Stir well to mix evenly. If you wish, you can briefly mix everything in the grinder with a pulse action.
  • Just look at the color and texture!
    Some store-bought Goda Masala is very dark in color; my Mom preferred to keep it on the lighter side, colorwise - that's what I do too. Sometimes over-roasting can make the spices taste bitter.
  • Transfer to a storage jar; now you have it on hand to make some yummy Maharashtrian food: a host of vegetables, Amti, Masale Bhaath, etc, all cooked the Maharashtrian way!
    Enjoy!

Notes

Use Shah Jeera: Not Caraway or Nigella
spices side by side
  • Shown Shah Jeera is on the left; Caraway seeds top right; Nigella seeds (Kalonji) - bottom right
 
How to store Goda Masala
  • Transfer to a dark glass jar (preferred), then store
    • at room temperature in pantry/cabinet, or
    • chilled in the refrigerator, away from direct sunlight
    • will retain freshness about 2 months, possibly longer
    OR
  • Freeze:
    • glass jar, or
    • in a sealed bag, placed inside another sealed bag): remove as much air as possible before sealing each bag.
    • will retain freshness 6-8 months, possibly longer

Nutrition

Calories: 19kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 57mgFiber: 2gSugar: 1gVitamin A: 62IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Keyword All-purpose seasoning, Amti, Goda Masala;, Maharashtrian spice powder, Masale Bhaath, Usal
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