How To Use A Juicer Mixer Grinder To Make Homemade Garam Masala
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It’s no secret that Indian cuisine is a picture of diversity, with food changing colour, taste, texture, and even preparation method across regions. And yet, there’s one spice blend that’s almost ubiquitous with Indian cuisine: the garam masala. A foundational blend in Indian cuisine, it adds warmth, depth, and aromatic fragrance to dishes. In fact, most Indian home cooks believe a spice rack is incomplete without the garam masala. And you can whip up a batch at home by using the high-speed Usha Juicer Mixer Grinder. With in-built flow breakers that ensure fine grinding–a critical requirement for spice blends using whole spices—you get a smooth, aromatic blend that’s flavourful and customised as per your preference. And because it provides multiple jars, you can use the smallest one available. It keeps the ingredients from spreading too thin and limits the risk of cross-contamination. You don’t want your smoothies smelling like masala now!

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Garam Masala: Key Elements & Uses

While it likely originated in the northern regions, garam masala is used nationwide, but blends vary widely by region and family preference. A traditional version generally includes a base component (mostly coriander and cumin seeds that provide an earthy, citrusy foundation), mixed with aromatic, sweet spices like cinnamon, cloves, or cardamom and pungent, smoky spices like black pepper, nutmeg, or Indian bay leaf, among others. These spices don’t traditionally add chilli heat, but rather provide their signature warming notes. It is usually added at the end of the dish to preserve the delicate essential oils of the spice. However, it may also be used in marinades. A thing to keep in mind - ground garam masala loses its potency quickly. To keep it at its best, store it in an airtight glass container in a cool, dark place, and try to use it within 3–4 months. Now, read ahead for the complete recipe and key tips. 

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How To Make The Garam Masala

Ingredients: 

  • 4 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1 tbsp green cardamom
  • 8–10 cloves
  • 2-inch cinnamon stick
  • 1 tsp fennel seeds (optional)
  • 2 bay leaves
  • ½ nutmeg (optional)

Recipe: 

  1. Always start with dry roasting the spices. Toss your whole spices (cumin, coriander, cloves, cinnamon, cardamom, peppercorns, etc.) in a pan on low heat for a few minutes (2-5) or until fragrant. Roasting drives off residual moisture and releases the aroma of the essential oils. However, be careful not to brown them. 
  2. Now, put the roasted spices onto a plate and let them cool entirely. It can take anywhere between 15 and 20 minutes. Do not grind them while warm — the heat and condensation can make the powder clump and dull the aroma. 
  3. Break large spices like cinnamon sticks, nutmeg, and bay leaves into smaller pieces before placing them in the smallest jar. The smaller jar of the juicer mixer grinder allows lower blades to easily crush and powder dry spices evenly. It ensures you get a consistent, fine powder rather than an uneven, coarse texture. 
  4. Once you’ve added the spices, pulse the mix. Use the pulse function on the juicer mixer grinder because it offers precise control. Now, pulse in short bursts of 5–10 seconds until you reach the desired consistency. 
  5. For an ultra-fine consistency, pass the mix through a fine-mesh sieve. Transfer the finished masala into an airtight glass container and store it in a cool, dark pantry to maintain freshness

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Key Tips To Keep In Mind

Homemade garam masala isn’t complicated, especially when you let a powerful grinder do the work for you. But a few handy tips can help with the process. Firstly, start with fresh whole spices because they retain their essential oils far better than pre-ground ones. This gives your garam masala a more vibrant aroma and flavour. Also, use a powerful mixer grinder for a fine, even blend. A high-performance grinder helps break down tougher spices like cinnamon, cloves, and black pepper into a consistent powder, ensuring balanced flavour in every spoonful.

Lastly, grind in small batches. This generates less heat inside the mixer grinder, helping preserve the spices' natural oils and aroma.