Rupen Rao immigrated to America from India, bringing his mother’s recipes with him. After a few years he was teaching Indian cooking classes, which led to a catering business, cookbooks, and a line of sauces.
His saag—the word throughout much of the Indian subcontinent for leafy greens similar to spinach—curry sauce is perfect for simmering. Seasoned with onion, jalapeno, lime juice, ginger, garlic, and a slew of spices is rich, tangy, and just a smidge hot. Simply sauté chunks of chicken breast or vegetables in a pan for ten minutes, then add the sauce and simmer for another ten minutes. Or use it as a marinade for quick, flavorful grilled meats.