Goda Masala recipe with step by step photos
For dry roasting ingredients for Goda masala-
To make goda masala recipe | Maharashtrian goda masala | kala masala | first heat a broad non-stick pan on a slow flame. When the pan is moderately hot, dry roast coriander seeds on a slow flame for 3 minutes or till they release aroma and turn light brown in colour, while stirring continuously. Transfer into a deep bowl. Ensure you don’t brown them a lot.
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- Add grated dry coconut in the same pan and dry roast on a slow flame for 1 minute or till it gets a light golden colour. Make sure you don’t roast the coconut for more time or else it will turn brown and start releasing oil. Remove it in the same bowl.
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- Add poppy seeds in the same pan and dry roast on a slow flame for 45 seconds to 1 minute or till it turns golden-brown in colour. Remove it in the same bowl.
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- Add sesame seeds in the same pan and dry roast on a slow flame for 1 minute or till it turns light golden. Remove them in the same bowl.
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- Add cumin seeds in the same pan and dry roast on a slow flame for 1 minute or till it releases aroma and turns a little brown. Remove it in the same bowl.
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- Add caraway seeds in the same pan and dry roast on a slow flame for 1 minute or till it releases a fragrance. Remove it in the same bowl.
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- Finally, add star anise in the same pan and dry roast on a slow flame for 1 minute. Remove it in the same bowl.
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Roasting Goda Masala ingredients in oil- Heat oil in the same pan, add the mustard seeds. When the seeds crackle add the curry leaves and sauté for a few seconds on a slow flame for a few seconds or till they turn crispy.
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- Add the fenugreek seeds and sauté on a slow flame till it changes its colour and releases an aroma.
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- Add the asafoetida and sauté for a few seconds on a slow flame. We add this later so, that it doesn’t burn. You can even use asafoetida stones and sauté till they puff up.
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- Now, add the cloves and sauté for a few seconds on a slow flame or until it releases the strong aroma and puff up a little.
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- Add the cinnamon sticks to it and sauté for some time on a slow flame till it changes the colour to a darker shade and releases an aroma.
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- Now, add the mace pieces and sauté for a few seconds on a slow flame.
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- After that, add the black peppercorns and sauté them for a few seconds on a slow flame.
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- Now, we will add the most important ingredient of this recipe dagad phool and sauté it for 45 seconds to 1 minute on a slow flame. It provides a strong earthy flavour to the masala.
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- Add the dry Kashmiri red chillies and sauté on a slow flame for 1 to 2 minutes. We have removed the stem and the seeds. Also, these chillies provide a nice red colour to the masala on grinding.
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- Add black cardamom and sauté for a few seconds on a slow flame.
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- Add bay leaves and sauté it nicely for a few seconds on a slow flame. You can break them into pieces if they are big in size.
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- Add the turmeric powder and switch off the flame immediately. Mix well.
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How to make Maharashtrian Goda masala-
To make goda masala | Maharashtrian goda masala | kala masala |Transfer all the oil roasted spices to the dry roasted spice bowl.
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- Finally, we will add the cardamom powder. This will not only enhance the flavour but, also provide the masala with a pleasant sweet smell. You can even use cardamom pods and roast them in oil after roasting bay leaves.
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- Now, we will add nutmeg powder. You can even use freshly grated nutmeg.
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- Mix well. Cool the mixture completely and bring it down to room temperature. If you blend them while it is hot, the masala will become lumpy.
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Once cooled completely, add salt and grind in a mixer to a smooth fine powder. Salt acts as a preservative to Maharashtrian Gods Masala and it is very important to add the salt in the end so, that it doesn’t release any moisture.
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Your aromatic Goda masala, Maharashtrian Goda Masala is ready to use in Maharashtrian dishes like Panchamrut, Dadape Pohe, Valachi Usal or Amti.
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It is similar to Garam masala so, you can try using Maharashtrian Goda masala as a substitute when it is urgent. Store in an air-tight container and use as required. This Maharashtrian basic recipe of Kala masala is a must in your kitchen shelf.
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