A panel of Cooking Light staff attended two blind tastings of 12 nationally available Indian-style sauces.
Credit: Photo: Randy Mayor

Nutrition note: Nuts, butter, yogurt, and coconut milk are often used to add creaminess to curries—and they up the sat fat substantially. Look for sauces that deliver no more than 4g sat fat and 450mg sodium per ½ cup.

BEST WITH VEGETABLES: WINNER: Archer Farms Vindaloo, $2.99 (13.2 ounces)
Lemony and full of heat, with a backbone of cumin, coriander, and cardamom. Coconut milk and butter provide creaminess (and 4g sat fat). Traditional with pork, but try with potatoes.

BEST WITH CHICKEN: WINNER: Kerala Curry Tikka Masala Sauce, $2.75 (10 ounces)
Tasters raved about this thick tomato-based sauce. Delicate sweetness and vibrant aromas of nutmeg and cumin with robust punch of heat. Will satisfy curry experts and novices alike.

BEST WITH FISH: WINNER: Patak's Original Dopiaza Curry, $2.99 (15 ounces)
Spicy and sweet with an intense, tart kick, this onion-and-tomato sauce (with no fatty add-ins) delivers a thick texture and wonderfully roasted flavor. Tastes like a curry that's been simmering for hours.