Cooking Sauces

Jalfrezi

A rich jalfrezi sauce of tomatoes, peppers, and onion, perfectly spiced with ginger and chilli.

Flavour Region

1216 in stock

Kolkata flavour region

Spice Level: Medium

A classic favourite of Indian cuisine. This spicy ‘jhal’ stir fry – ‘frezi’ was first made by Indian cooks during the British Raj. The rich blend of tomato, onion, ginger and chilli compliment chicken perfectly. Best savoured on a bed of Basmati rice.

Kolkata:
Formally known as Calcutta, is the capital of West Bengal and a major hub of East India. Known for its art, culture, food, architecture and history - the City of Joy is one of India’s most fascinating metropolitan cities

Can't fault this jalfrezi, really nice. We both like it. Much Better than other shop brands.

Delroy W.

Verified Verified Buyer

How to use cooking sauce

Easy & effortlessly authentic

  1. Step 1

    Heat 1 tablespoon of oil in a frying pan and stir-fry 500g of your chosen protein, such as chicken breast, beef, lamb or a vegetarian alternative.

  2. Step 2

    Once the protein is lightly browned, add the contents of the pouch and stir well. Cover and simmer until your chosen protein is cooked through (approximately 20 minutes).

  3. Step 3

    Let the sauce thicken to your liking. For extra richness, add a knob of butter and 50ml of double cream, then garnish with freshly chopped coriander. Serve with Kohinoor Basmati Rice for the perfect mid-week meal.

Kolkata

Kolkata, the cultural capital of India, boasts a cuisine that balances sweetness with subtle spice. From mustard-laced fish curries to iconic street food, every bite tells a story of Bengali tradition.

Chilli Paneer
Masala Moong
Delroy W.

What Customers Say:

Can't fault this jalfrezi, really nice. We both like it. Much Better than other shop brands.

Delroy W.

Verified Verified Buyer
4.6/5

1,558 Reviews

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How do we compare?

Whole spices & real aromatics

Authentic regional recipes

Balanced heat & depth of flavour

No artificial flavours, preservatives or msg

Cost effective