Patak`s
Jalfrezi Paste
Jalfrezi Paste
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Jalfrezi paste is a flavorful base for the popular Indian Jalfrezi curry with peppers and onions. Perfect for quick preparation with chicken, tofu, or vegetables. Simply fry in oil, add ingredients, simmer briefly – and it's ready! The manufacturer may vary depending on stock.
Product information and preparation
Product information and preparation
Ingredients: Water, tomato paste, onions, vegetable oil, bell peppers, ginger, garlic, green chilies, mustard , coriander, turmeric, salt, sugar, spices
Nutritional values per 100g: Energy: 690kJ/165kcal, Fat: 12g, of which saturates: 1.4g, Carbohydrate: 9g, of which sugars: 5g, Protein: 2g, Salt: 2.1g
Preparation for Jalfrezi Curry:
- Fry vegetables or meat in oil.
- Add Jalfrezi paste and roast briefly.
- Pour in some water and let it simmer.
- Serve with rice.
- Enjoy your Jalfrezi curry!
Notes and legal information
Notes and legal information
Origin: India
Packaging: Glass bottle, recyclable
Recommended use: Store at room temperature, refrigerate after opening.
importer
importer
Importer: Global Foods Trading GmbH, Am Winkelgraben 1a, 64584 Biebesheim am Rhein, Germany.
Responsible food company: Global Foods Trading GmbH, Am Winkelgraben 1a, 64584 Biebesheim am Rhein, Germany.
Note on product information, images and brands
Note on product information, images and brands
Product images are for illustrative purposes only. The actual brand, packaging, or exact composition may vary depending on stock availability. We source our products from various importers and suppliers, so variations may occur.
All information on this website—including ingredients, nutritional values, origin, preparation instructions, and allergens—is provided without guarantee. Despite careful research, changes may occur that have not (yet) been reflected in the information presented. Only the information on the respective product packaging is binding.
Please note: If you have any questions about ingredients or allergens, always contact the manufacturer directly.
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