Goda Masala is a traditional Indian recipe (from Maharashtra) a classic sweet, subtle and aromatic curry splice blend. The full recipe is presented here and I hope you enjoy this classic Indian version of: Goda Masala.
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Subtle, sweet and uniquely delicious, this Maharashtrian Goda Masala recipe will lend tasty complexity to everything from sautéed veggies and rice to lentils and curries. This fragrant spice blend is the quintessential masala for the state of Maharashtra. Niger seeds, (also Nyger Seed, Nyjer Seed or noug) is a small black seed from the Guizotia flower Guizotia abyssinica, a pretty and dainty yellow bloom that is native to Africa. Its cultivation originated in the Eritrean and Ethiopian highlands, and has spread to other parts of Ethiopia, Mali and India. Niger seed yields about 30–35% of its weight in oil which is clear, slow-drying, and edible. Niger seeds are used for human consumption in the southern parts of India. In Karnataka, Andhra Pradesh and Maharashtra, niger seeds (called valisalu/valasulu in Telugu, uchellu/gurellu in Kannada, and karale in Marathi) are used to make a dry chutney, which is used as an accompaniment with breads such as chapati. They are also used as a spice in some curries, as here.
Ingredients:
8 tbsp coriander seeds
6 tbsp desiccated coconut (unsweetened)
7 tbsp white sesame seeds
2 tbsp cumin seeds
2 teaspoons caraway seeds (shahi jeera)
3 tbsp stone flower (pathar phool, dagad phool) [this is an edible lichen used as a spice]
½ tablespoon blue poppy seeds (khus khus), optional
4–5 dry Kashmiri red chilies, broken into pieces
3 tsp niger seeds (ramtil, khurasni, karala), optional
1 tsp negkesar (cobra saffron), optional
½ tsp black peppercorns
25 cloves
4 to 5 x 3cm long cinnamon sticks
4 black cardamoms – seeds removed and kept aside, husks discarded
5–6 green cardamom pods
4–5 medium-sized Indian bay leaves (tej patta)
3–4 star anise
1 1/2 tsp turmeric powder (optional)
¼ tsp asafoedita [hing], (optional)
2 tsp oil
Method:
Heat 1 teaspoon oil in a small heavy-based frying pan or skillet.
Reduce the heat to low, add the coriander seeds and cook, stirring often, until they become fragrant and they change colour. Remove and set aside on a plate. At this point add the cumin seeds. Again stir and roast over low heat until they are fragrant and they change colour. Remove to the same plate.
Next add the caraway seeds and follow the same toasting procedure.
Now add the niger seeds/karale. These are wonderfully fragrant. Just toast them until aromatic.
Add the sesame seeds. Toast until they crackle and change colour. Keep on stirring so that they toast and colour evenly (about 1.5 to 2 minutes over low heat). Once done, remove from the pan and set aside on the same plate.
Roast the desiccated coconut till they are golden. You will have to continuously stir to get a uniform golden colour. 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. Before roasting, you can deseed the chilies if you prefer.
Add the asafoetida and dry roast until fragrant (this just takes a few seconds). Remove and set aside.
Add 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) and stone flower. Over low heat, toast until the spices become fragrant (about a minute). Turn out onto a plate to cool once done.
Once akk the ingredients have cooled, using a dey grinder grind the spices in batches so the grinder is not overload.
If you have a small grinder, then you will have to grind in 4 to 5 batches. While grinding, due to the oil used, you will have to scrape the sides and then continue to grind.
Turn the ground goda masala in a bowl and mix everything well.
Store the goda masala in an air-tight jar. You can keep it at room temperature or in the refrigerator.
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