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Sheet Pan Oven-Roasted Maharashtrian Kala/Goda Masala

  • Author: Vasanti
  • Yield: Makes about 1 1/2 cups 1x


A modern technique for making the traditional masala by roasting whole spices simultaneously in the oven.


Units Scale
  • 1 1/2 cups coriander seeds
  • 1/2 cup dry coconut slices
  • 20 dried red chilies
  • 3 bay leaves
  • 2 black cardamoms
  • 2 mace flowers
  • 2 tbsp dagad phool or black stone flower
  • 1 tbsp cumin seeds
  • 1 tbsp black mustard seeds
  • 1 tbsp white sesame seeds
  • 1/2 tbsp black pepper (about 1012 corns)
  • 1 tsp caraway seeds (shaha jeera)
  • 1 tsp fenugreek seeds (methi)
  • 1/2 tsp cloves (about 4-5)
  • 2 tbsp neutral oil, like canola, safflower, avocado, etc.
  • 1 tsp asafetida
  • 1 tsp turmeric


  • Preheat oven to 350°F (175 °C).
  • Spread all the spices along with dried coconut slices and dried red chilies on a baking sheet lined with nonstick aluminum foil.
  • Drizzle the oil and toss to coat evenly. Spread the spices back onto the sheet in an even layer.
  • Roast in the oven for about 10 mins, till the coconut slices turn light brown and the spices are fragrant, tossing half way through. Take it out of the oven and let it cool completely.
  • Transfer to a grinder or a small batch if using a spice/coffee grinder. Add the turmeric and asafetida.
  • Grind to a coarse-fine powder-like consistency.
  • Transfer to a clean, airtight, glass container (see FAQs & Notes for storage information). 

Keywords: Quick & Easy, Maharashtrian Recipes, Oven Roasting