Goda Masala Powder (Maharashtrian Favorite – Type 1)

Goda Masala is a unique aromatic spice blend. This Goda Masala is a Maharashtrian favorite and is widely used in Maharashtrian cuisine.

Goda Masala Powder (Maharashtrian Favorite - Type 1)

Goda Masala Powder (Maharashtrian Favorite – Type 1)

Recipe by Ushakal GroupCourse: Main Course, Veg Starters, VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 8 tablespoons coriander seeds (sabut dhania), 40 to 45 grams or about ¾ cup

  • 6 tablespoons desiccated coconut, about 40 grams of desiccated coconut or ½ cup + 1 tablespoon

  • 7 tablespoons sesame seeds (til), about 55 to 60 grams

  • 2 tablespoons cumin seeds (jeera)

  • 2 teaspoons caraway seeds (shahjeera)

  • 3 tablespoons stone flower (pathar phool, dagad phool)

  • ½ tablespoon poppy seeds (khus khus), optional

  • 4 to 5 dry red chilies, you can use byadagi or bedgi chilies or kashmiri red chilies

  • 3 teaspoons niger seeds (ramtil, khurasni, karala)

  • 1 teaspoon nag kesar (cobra’s saffron)

  • ½ teaspoon black pepper (sabut kali mirch)

  • 25 cloves (lavang) or about ¾ to 1 tablespoon

  • 4 to 5 pieces of one-inch cinnamon (dalchini)

  • 4 black cardamoms (badi elachi), seeds removed and kept aside, husks discarded

  • 5 to 6 green cardamoms (hari elachi, choti elachi)

  • 7 to 8 small tej patta (tamal patra) or 4 to 5 medium tej patta

  • 3 to 4 star anise (chakri phool)

  • 1.5 teaspoons turmeric powder (haldi), optional

  • ¼ teaspoon asafoedita (hing), optional

  • 2 teaspoons oil


  • Roasting ingredients to make goda masala
  • Heat 1 tsp oil in a pan.
  • Add coriander seeds. Stir often and roast them till they become fragrant and they change color. Remove in a plate.
  • Then add cumin seeds. Again, stir and roast them till they are fragrant and they change color. Remove in the same plate.
  • Next add caraway seeds and follow the same procedure.
  • Now add the niger seeds/karale. These are wonderfully fragrant. Just roast them till they become fragrant.
  • Add sesame seeds. Roast till they change color. Keep on stirring so that there is uniform roasting. Takes about 1.5 to 2 minutes on a low flame.
  • Once done, then like all the other roasted ingredients, remove and keep aside in the same plate.
  • Roast the desiccated coconut till they are golden. You will have to continuously stir to get a uniform golden color. To get darker color, you can roast a tad more than what i have done. Remove in the same plate.
  • If adding poppy seeds, add them now and roast till they are fragrant. Remove aside.
  • Add the broken dry red chilies and roast till they have a smoky pungent fragrance. You can deseed the chilies if you prefer.
  • Add asafoetida and dry roast till they get fragrant. This takes a few seconds. Remove.
  • Again heat 1 tsp oil in the same pan. Now add all the aromatic spices – cinnamon, bay leaf, black pepper, star anise, cloves, black cardamom seeds, green cardamom, cobra’s saffron (nagkesar), stone flower (dagad phool or patthar ke phool). Roast till the spices become aromatic. About a minute.
  • Making goda masala
  • Let all the spices and the rest of the other ingredients cool.
  • In a dry grinder, grind everything in batches. I ground in two batches, so that the grinder does not have a overload. If you have a small grinder, then you will have to grind in 4 to 5 batches. While grinding due to the oil, you will have to scrape the sides and then continue to grind.
  • Take the ground goda masala in a bowl and mix everything well.
  • Then store the goda masala in an airtight jar. You can keep at room temperature or in the refrigerator.

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