Red chili flakes like you put on pizza work fine.

MTR Minute Meals say "Advanced Heat Technology locks flavour without added preservatives".

Anonymous wrote:I'd be cautious with eating too many of these premade Indian sauces. They have waay too many preservatives added. As an Indian, I caution you against those. Look up a simple butter chicken recipe from youtube and find an easy one without too many ingredients that you can prep in under 30 mins. Add any leftover chicken from the fridge and enjoy with fresh basmati rice.

Check the labels - the sauce I use does not have preservatives. And tasty bite also does not use preservatives.

I'd be cautious with eating too many of these premade Indian sauces. They have waay too many preservatives added. As an Indian, I caution you against those. Look up a simple butter chicken recipe from youtube and find an easy one without too many ingredients that you can prep in under 30 mins. Add any leftover chicken from the fridge and enjoy with fresh basmati rice.

OP here. Thanks for all the suggestions. My first try was with Deep brand Hot Mango Pickle (achaar). Stirred half a teaspoon (an eating spoon, not a measuring spoon) into a 10 oz. packet of Brooklyn Delhi Black Bean Butter Masala, which I find pretty bland right from the pouch. Mixed half of that combination into 6 ounces of cooked rice. The resulting dish has a nice, soothing heat, to my American taste.

Anonymous wrote:I am addicted to Indian pickle - achar - and sometimes eat it with naan or pappadam as a snack. You would not necessarily add it to the stew while cooking, but drop a dollop on when at the table.

What I find interesting is that my husband doesn't like achar, but will eat ssamjang when I serve teriyaki thighs lettuce wraps.

I love Indian pickle (uppinakai) and eat it regularly with yogurt rice. But it changes the taste a lot, so I only use it for curries etc when it’s bland or I don’t like the taste as it is. It does help a lot when I don’t love something!

Anonymous wrote:Instead of those pouches, use ready-made curries in jars. Just add your chosen meat or vegetable. Those are mostly spicier, and also better.

Patak's brand is a classic, but I personally really like Maya Kaimal ones.

OP cites Maya Kaimal in their post....

Pickle

Instead of those pouches, use ready-made curries in jars. Just add your chosen meat or vegetable. Those are mostly spicier, and also better.

Patak's brand is a classic, but I personally really like Maya Kaimal ones.

I am addicted to Indian pickle - achar - and sometimes eat it with naan or pappadam as a snack. You would not necessarily add it to the stew while cooking, but drop a dollop on when at the table.

What I find interesting is that my husband doesn't like achar, but will eat ssamjang when I serve teriyaki thighs lettuce wraps.

Salt, cayenne pepper, a pinch of garam masala.

Anonymous wrote:I've discovered the Indian pouch meals like Tasty Bite and Maya Kaimal. I add half a packet to a serving of rice and heat it in the microwave. It's enjoyable and satisfying. But I'd prefer a higher level of spice...the pouches are mostly mild even for my American taste. What kind of Indian condiment could I mix in, without needing additional cooking, that would up the heat level?

I mix in red chile flakes into tasty bite Chana masala to get the right heat level. What pouches do you like?

Red chilli powder from Indian grocery store. (Not paprika)

Idli podi powder.

Indian pickle.

Even gochujang works for me.

Finely minced garlic and green chili.

Dried red chillies roasted and crushed in mustard oil.

Ground green chilies. Hot chillie flakes. Indian pickle.

I've discovered the Indian pouch meals like Tasty Bite and Maya Kaimal. I add half a packet to a serving of rice and heat it in the microwave. It's enjoyable and satisfying. But I'd prefer a higher level of spice...the pouches are mostly mild even for my American taste. What kind of Indian condiment could I mix in, without needing additional cooking, that would up the heat level?