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goda masala

Goda masala

Authentic Maharashtrian masala mix
Prep Time 10 mins
Cook Time 30 mins
Total Time 50 mins
Course Preserves, Traditional
Cuisine Indian, Medicinal, One pot, Summer, Vegan, Vegetarian, Winter


  • 2 tsp cooking oil
  • 1/4 cup coriander seeds
  • 1 tbsp cumin seeds
  • 6-8 long dry red chilli kashmiri chilli, lesser in heat levels
  • 3 tbsp dessicated coconut ( kopra, kobri)
  • 1 tbsp sesame seeds (til, ellu)
  • 2 medium bayleaves
  • 10-12 small cloves
  • 1/4 tsp Black pepper (kalimirch, Kurumilagu)
  • 1 small cinnamon stick ( dalchini, karuvapatta)
  • 1/4 tsp caraway seeds (Shajeera)
  • 2-3 buds cassia flowers ( a caper like spice) ( marathi moggu,
  • 1 tsp Stone flower
  • 1/2 tsp Asafoetida (Hing, kayam)
  • 1/4 cup dessicated coconut
  • 2 tbsp poppy seeds
  • 1/4 tsp turmeric powder ( do not roast)


  • This is a long list of ingredients, but well worth the effort.
  • Add a few drops of oil to a heavy wok and roast the spices till crisp on a mild heat
  • Some of these roast and burn fast like the coriander seeds and caraway seeds, others may take a bit longer to crisp up
  • Dry roast the coconut and add to the spice mix.
  • Top it with the turmeric powder and allow the ingredients to cool to room temperature.
  • Once they are cooled powder them into a fine blend.
    Kala masala
  • Store in moisture free airtight container for use.


You can do this blend totally without any coconut and then add coconut into the curry if needed as well. This helps to store the spice mix for a longer time.
Tried this recipe?Let us know how it was!