Low Sodium Tikka Masala Sauce
Discover a flavorful twist on a classic with this Low Sodium Tikka Masala Sauce, designed for those who want to enjoy bold, Indian-inspired flavors without the excess salt. This creamy tomato-based sauce combines rich spices like cumin, garam masala, smoked paprika, and turmeric with aromatic garlic and ginger for an irresistible depth of flavor. Coconut milk adds a luscious texture while fresh lemon juice and black pepper brighten the dish, creating a perfect balance. Easy to prepare in under 40 minutes, this heart-healthy recipe works wonderfully poured over fluffy rice or paired with chicken, tofu, or vegetables. With no-salt-added tomato products and a customizable heat level, this low sodium tikka masala sauce lets you savor every bite guilt-free. Garnish with fresh cilantro for a vibrant touch and enjoy a healthier take on a beloved Indian favorite!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter or olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 2 tablespoons No-salt-added tomato paste
- 1 15-ounce can No-salt-added crushed tomatoes
- 1 13.5-ounce can Coconut milk (unsweetened, full-fat or light)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoon Black pepper, freshly ground
- 0.5 cup Water or low-sodium vegetable stock
Instructions
Heat the unsalted butter or olive oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until softened and golden brown.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the ground cumin, coriander, garam masala, smoked paprika, turmeric, and cayenne pepper (if using). Toast the spices for 30 seconds to enhance their flavor.
Mix in the tomato paste and cook for 1-2 minutes, stirring constantly, to combine with the spices.
Pour in the crushed tomatoes and water (or low-sodium vegetable stock). Stir well to combine all the ingredients.
Reduce the heat, cover the pan, and let the sauce simmer for 15 minutes, stirring occasionally.
Stir in the coconut milk and let the sauce simmer uncovered for another 5-7 minutes, allowing it to thicken slightly.
Taste and adjust the seasoning with fresh lemon juice and black pepper as needed. Avoid adding salt to keep it low sodium.
Remove the sauce from heat and garnish with fresh chopped cilantro, if desired.
Serve immediately over rice, or use as a base for proteins like chicken or tofu. Store any leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 11.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 135 mg | 10% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 851 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
