Goda Masala is a unique Indian spice blend from Maharashtrian cuisine. It is also known as kala masala and has a slight sweet taste. Ready within 5 minutes.
Goda masala is an aromatic spice blend with a uniquely sweet flavour. It is sometimes known as kala masala (kaala masala) or "black masala" due to its dark colour.
It is often used in recipes such as misal pav, bhareli vangi or matki chi usal. In our house, sometimes we like to sprinkle on Kachumber Salad or Tomato Onion Salad.
My Mum is a big believer in making her own spice blends, whether its Chai Masala Powder, Dabeli Masala, Curry Masala Powder, Madras Curry Powder or Badam Milk Masala Powder. Compared with store-bought masala, you can adjust the flavours, you know exactly what has gone into them and they taste sooo much fresher!
What sets Goda Masala apart is the addition of certain distinctive ingredients like dagad phool (also known as black stone flower), poppy seeds, cassia buds, and dry coconut, which impart a smoky sweetness and depth to the blend.
Each recipe for goda masala varies between households so you may not find every ingredient used in all the recipes. For example, we tend not to use poppy seeds and star anise in ours.
Authentic Goda Masala Ingredient highlights
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Dagra - or dagad na phool also known as black stone flower or pathar phool or kalpasi. It adds a distinct earthy flavor with hints of muskiness. It is a must in this recipe. You can find dagad na phool in South Asian grocery stores or online.
Nagkesar - Nag Kesar, also known as cobra saffron, is derived from the nagkeshar flower and offers a delicate floral aroma with hints of bitterness. It provides a unique flavor to this masala. Optional as it is not easily available throughout the world.
Desiccated coconut or coconut flakes work
Sesame seeds - I have used white sesame seeds
Red Chilli Powder - If you use red kashmiri chilli powder, your masala will have little orange hue.
Oil - optional but can be used to roast the spices. Use a flavourless oil if using. I have made this masala with and without and it works well both ways.
Salt to taste
How to make it
Dry the roast desiccated coconut and sesame seeds separately for few minutes.
Transfer to a plate.
Heat oil (if using) in a same pan and roast other ingredients except the salt and red chilli powder. You can also simply dry roast the ingredients.
Roast gently until the masala has darkened slightly but careful to not burn the spices.
Allow to cool.
Place in a coffee grinder or spice grinder or food processor and grind coarsely, you do not need to achieve a fine powder.
Add red chilli powder and salt.
Mix well, once again let it cool and store this aromatic masala in a air tight jar.
Pro Tips
Keep the heat low when roasting the spices to ensure they properly roast and do not burn. This will impart a bitter flavour.
Toast the coconut and sesame seeds separately as they need different timings compared with the other ingredients.
Ensure to clean the pan before roasting the next set of ingredients as any coconut still stuck to the pan will burn.
Wait for the spices to cool down a little before grinding.
Store away as soon as the spice blend reaches room temperature.
Ensure you use a clean and dry jar to store the masala to enhance the shelf life. Use a clean and dry spoon whenever you use some goda masala.
You can use goda masala in traditional Maharashtrian recipes or experiment with flavours. I sprinkle it over tomatoes or use it to make fried rice too.
Storage Suggestions
To ensure that your Goda Masala retains its freshness and flavor for a longer time, follow these storage suggestions:
Transfer the freshly ground or store-bought Goda Masala into an airtight container to protect it from moisture and air exposure.
Store the container in a cool, dry place away from direct sunlight. Avoid storing it near the stove or other heat sources.
Opt for glass jars over plastic containers, as they are less likely to retain odors and will preserve the flavor of the spice blend effectively.
Goda Masala has a shelf life of about six months to a year when stored properly. However, for optimal flavor, it is best to use it within a few months of preparation or purchase.
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Goda Masala
Equipment
- 1 Frying pan
- 1 Grinder
Ingredients
- 3 tablespoon Dagra-dagad na Phool
- 1 tablespoon Nagkesar optional
- 5 tablespoon Coriander seeds
- 2 tablespoon Cumin Seeds
- 1 inch Cinnamon
- 7 Cloves
- 2 tablespoon Black Peppercorns
- 10 Dried red Chillies
- 10 tablespoon Desiccated coconut
- 4 tablespoon Sesame seeds
- 2 tablespoon Red Chilli Powder optional
- 1 Black cardamom
- ½ teaspoon oil
- 1 teaspoon Salt
Instructions
- Dry the roast desiccated coconut and sesame seeds separately for few minutes.
- Transfer to a plate.
- Heat oil in a same pan and roast other ingredients except the salt and red chilli powder. You can also simply dry roast the ingredients.
- Roast gently until the masala has darkened slightly but careful to not burn the spices.
- Allow to cool.
- Place in a coffee grinder or spice grinder or food processor and grind coarsely, you do not need to achieve a fine powder.
- Add red chilli powder and salt.
- Mix well, once again let it cool and store this aromatic masala in a air tight jar.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe was first published in December 2015. This post has since been updated with helpful content and new images. The recipe remains the same.
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