Maharashtrian cuisine is known for its distinctive taste, which goes beyond the familiar notes of garam masala. One of the key elements behind this unique flavour profile is goda masala—a mildly sweet, gently spiced blend with subtle coconut undertones. This aromatic spice mix is a staple in kitchens across Maharashtra and is used in both vegetarian and non-vegetarian preparations.

Goda masala lends depth to a wide range of dishes, including bharli vangi (stuffed brinjal), amti (spiced lentils), misal pav, bharli bhendi (stuffed okra), and masala bhaat, often enjoyed with hot rice and ghee. It can also be added to soups, parathas and everyday curries. Prepared and stored properly, this masala retains its flavour for several months.

One of the most distinctive ingredients in goda masala is dagad phool (stone flower), which gives the blend its earthy aroma. Sesame seeds and coconut add richness and a nutty balance. Below is a chef-recommended recipe for preparing goda masala at home.

Ingredients

• 2 tsp poppy seeds (khus khus)

• 2 tsp grated dry coconut

• 1½ tsp white sesame seeds

• 2 tsp oil

• 2 bay leaves

• 1 small cinnamon stick

• 6–8 cloves

• 4 tsp coriander seeds

• ½ tsp carom seeds (ajwain)

• 1 tsp black pepper

• 1 tsp cumin seeds

• 1 tsp dried fenugreek leaves (kasuri methi)

• 1 tsp red chilli powder

• ½ tsp turmeric powder

• 1 tsp salt

• 1 pinch asafoetida (hing)

• 1 small piece stone flower (dagad phool)

Method

Begin by dry roasting white sesame seeds and poppy seeds in a pan until aromatic. Add grated coconut and roast lightly until golden. Set aside.

Heat oil in another pan and roast the whole spices—black pepper, cumin, carom seeds, bay leaves, cinnamon, cloves and coriander seeds—stirring continuously until fragrant. Add dried fenugreek leaves and roast briefly.

Once all the spices are evenly roasted, turn off the heat and allow them to cool slightly. Transfer the roasted whole spices to a grinder along with the sesame, poppy seed and coconut mixture. Add red chilli powder, turmeric, salt, asafoetida and stone flower. Grind everything into a fine powder.

Storage Tips

Store the prepared goda masala in a clean, airtight glass jar. Keep it in a cool, dry place away from moisture. When stored correctly, the masala remains aromatic and usable for several months.

This recipe is shared by Chef Saransh Goila, known for presenting traditional flavours in a simple and accessible way. Homemade goda masala not only enhances the taste of everyday meals but also preserves the authentic essence of Maharashtrian cooking.