Let’s spice things up.

If you’ve ever tried to make tikka masala or vindaloo sauce at home (and we applaud you!), you know it can take hours, not to mention call for over 20 different spices. Well, breathe a deep sigh of relief—Brooklyn-based Masala Mama has crafted these simmering sauces using fresh ingredients and premium spices, letting you bring homestyle Indian food (and all kinds of Indian cuisine–inspired dishes) to your table. We love the idea of using the tikka masala sauce on naan pizza or the vindaloo sauce in pasta.

Vindaloo Instructions: Sear 1 lb of cubed boneless chicken thighs or sweet potatoes in 2 tbsp oil. Add the sauce. Use 1/4 cup chicken stock or water to rinse out any sauce remaining in the jar and add. Simmer till cooked through. Taste for salt, and enjoy hot with crusty bread or rice. Serves three. Tip: Also great with pork, beef, lamb, shrimp, and vegetables.

Tikka Masala Instructions: Sear 1 lb cubed boneless chicken thighs or 3/4 lb paneer in 2 tbsp oil. Add the sauce. Use 2–4 tbsp chicken stock or water to rinse out any sauce remaining in the jar and add. For a more luscious sauce, add 1/4 cup cream or coconut milk. Simmer till cooked through. Taste for salt and stir in a pat of butter just before serving. Enjoy hot with naan, rice or crusty bread. Serves three. Tip: Also great with tofu, shrimp, fish, and vegetables.

Coconut Curry Instructions: Sauté 1 lb of uncooked shrimp or cubed chicken thighs in 2 tbsp oil. Add the sauce. Use 1/2–1 cup coconut milk to rinse out any sauce remaining in the jar and add. Simmer till cooked through. Taste for salt, and enjoy hot with crusty bread or rice. Serves three. Tip: Also great with fish, mussels, tofu, and vegetables.