Goda masala is Maharashtrian, whole spice powder. It’s close to Garam masala (except for a few extra spices). This is my grandmother’s recipe, which was passed on to my mother and I would love to pass it to my kids.
It’s best to weigh all ingredients. If you don’t have weighing scale handy, you can manually measure them.
|Black pepper||1/4 cup||50g|
|Fennel seeds||1/4 cup||50g|
|Cinnamon stick||1&1/2 tbsp||20g|
|Star anise||1&1/2 tbsp||20g|
|Black cardamom||1&1/2 tbsp||20g|
|Sichuan peppercorns||1&1/2 tbsp||20g|
|Caraway seeds||1/2 tbsp||10g|
|Stone flower||1&1/2 tbsp||20g|
|poppy seeds||1&1/2 tbsp||20g|
|Bay leaves||1&1/2 tbsp||20g|
Discard the seeds of the Tirful/ Sichuan peppercorns.
Lightly roast all the spice, till they are aromatic.
Grind to fine powder.
Sieve the Goda Masala. Regrind any left over spices .
Store the masala in a cool dry place in air tight container.
Masala can stay on self up to an year. Or store in the refrigerator.
If you make this masala, please let me know how did it turn out.