Patak's Jalfrezi Cooking Sauce (2024)

FAQs

What are the ingredients in Patak's Jalfrezi sauce? ›

Water, Tomato (8%), Red & Green Peppers (8%), Spices (3%) [Spices, Coriander, Cumin], Sugar, Modified Maize Starch, Dried Onion, Concentrated Tomato Purée (2%), Rapeseed Oil,Garlic Purée, Ginger Purée, Salt, Acid (Citric Acid), Cumin Seed, Paprika Extract, Dried Coriander Leaf.

Jalfrezi Curry Medium/Hot.

A distinctive and versatile curry with savoury tastes from cumin, curry leaves and fenugreek (methi). Onions and Green chillies are the basis for this dish, it can range from very warm to extra hot, and depending on how many chillies you add.

History. Jalfrezi recipes appeared in cookbooks of British India as a way of using up leftovers by frying them with chilli and onion. This English-language usage derived from the colloquial Bengali term jhāl porhezī: jhāl means spicy food; porhezī means suitable for a diet.

The Karahi curry is a spicy dish and is a particular favourite in Northern India and Pakistan. It is related to the Balti and Jalfrezi as all of them are stir fried dishes. A Karahi is actually the name for a type of Indian iron round bottomed wok in the same way that a Balti is a flat bottomed metal dish too.

Jalfrezi and vindaloo are both hot, thick curries that are packed with spicy flavor. However, jalfrezi often has green chili and bell pepper added for a fresh, slightly sweet addition.

Before being opened, Patak's^® Cooking Sauces should be stored at room temperature, but once opened the product should be used immediately.

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

Add some curry spice paste and gently cook for a few minutes. This allows the spices to release all their • wonderful flavours and aromas. Next add your meat or vegetables and cook until sealed. Finally add some water and leave to simmer for 15-30 mins depending on the recipe.

Is Jalfrezi good for you? ›

"This may be a surprise, but chicken jalfrezi is a low-calorie Indian curry," Daisy said. "It's packed with peppers and chillies - two ingredients that do not go overboard when it comes to calories. "It is made in a tomato-based sauce, which is healthier than cream-based sauces as they are high in fat."

A dollop of sour cream or yoghurt on top is also a good way to cool a curry down. It's also worth learning how to cool down a hot curry by using sugar. Adding a pinch of sugar can reduce heat levels – just be sure to taste each time before adding too much.

Equally filling and easily adapted for required spice, this lentil stew is a great alternative as a vegetarian main when coupled up with naan, rice or both! The Jalfrezi is a straight-up, no-nonsense hot curry.

Often compared to Chinese stir-fry due to its stir-frying technique, Jalfrezi is a medley of Indian spices and ingredients that make it distinctly Indian. A Whiff of Indian Spices: Indian spices, known for their aromatic richness and versatility, play a starring role in Jalfrezi.

Chicken Jalfrezi is a tomato-based curry made with boneless chicken pieces, bell peppers, and onion. Unlike most traditional curries, Jalfrezi is often stir-fried instead of stewed or braised. This lends it a thick, semi-dry texture instead of a soupy one like that of Classic Chicken Curry.

Water, Sugar, Desiccated coconut, Cream, Coconut paste, Food starch-modified, Contains 2% or less of Canola oil, Tomato paste, Ginger, Garlic, Spices (including Tumeric), Dried onion, Salt, Whey protein concentrate, Lactic acid, Lemon juice concentrate, Dried cilantro leaf.

Water, Ground Spices (24%) [Coriander (10%), Paprika (3%), Turmeric (2%), Cumin (2%), Spices, Fenugreek, Fennel, Cinnamon], Rapeseed Oil, Salt, Maize Flour, Acids (Acetic Acid, Citric Acid), Tamarind, Yellow MUSTARD Powder, Garlic Powder.