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  • Preeti Shridhar

Goda Masala

Goda masala is  spice blend very unique to Maharashtrian cuisine. The spices used here  lend a subtle sweet aroma without hints of pungency & heat. So when you smell goda masala, you won’t sense the heat & pungency  like garam masala. Hence this masala gets translated in english to sweet masala. Sweet not in taste but in aroma.

This recipe was shared with me by a chef many years ago.

The spices  are generally roasted in oil but I prefer to dry roast them.


Coriander Seeds 5 tbsp

Shah Jeera 1 1/2 tsp

Bay Leaf 2 1/2

Mustard Seeds 1/2 tsp

Cumin Seeds 1/2 tsp

Stone Flower 1

Fenugreek Seeds 1/4 tsp

Cinnamon stick 3/4 inch

Cloves 1 tsp

Sesame Seeds 2 tbsp

Dry Coconut 6 tbsp

Asaefotida a pinch

Turmeric powder 1/2 tsp

Red chili powder 1 1/2 tsp

Salt 1 tsp


  1. Dry roast all spices  mentioned above Sesame Seeds.

  2. Roast sesame seeds and keep them separately.

  3. Roast coconut  till it changes color and keep it separately.

  4. Once the spices cool down, first grind all but sesame seeds and coconut to a fine powder.

  5. Mix in sesame seeds and coconut and grind a little.

  6. Mix in remaining ingredients.

  7. Keep the powder in an airtight container in the fridge.


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