Jalfrezi Curry Blend - Salt Free Wholesale

Jalfrezi Spice Blend — the shortcut to one of Britain’s favourite curries.

We’ve put together the perfect balance of coriander, cumin, turmeric, chilli, fenugreek and a touch of amchur for tang, with aromatic cinnamon, cardamom and cloves to lift the flavour. It’s everything you need to make a proper Jalfrezi at home, without rummaging through half the spice rack.

How to use it?
Just fry onion, garlic and ginger, add a spoon or two of the blend, then stir through your choice of chicken, prawns, paneer or vegetables with tomatoes and peppers. Finish with lemon and fresh coriander for that bright, fresh Jalfrezi taste. Quick to make, easy to adapt, and packed with flavour.

No added salt.
We’ve kept this blend free from salt so you can season the dish your way — whether that’s a pinch of flaky sea salt or keeping it light. It’s all about letting you control the final balance to suit your taste.

Ingredients : Coriander, Cumin, Black Pepper, Cardamom, Cloves, Fenugreek Leaves, Mango Powder, Turmeric, Cinnamon, Cayenne Powder

Produced in UK

Nutritional Info Per 100g
Energy 1145 Kj
Calories 274 Cal
Total Fat 7.3 grams
Saturated Fat 15.6 mg
Polyunsaturated 18.0 mg
Monounsaturated 12.1 mg
Sodium 517 mg
Total Carb 66.4 grams
Sugar 3.2 grams
Dietary Fibre 27.0 grams
Protein 3.2 grams

Classic / Straightforward Recipes

1. Chicken Jalfrezi (British Indian style)

A reliably satisfying choice. The Jalfrezi blend is used to season the meat + sauce. Here’s a sketch:

Ingredients (serves ~4):

• 500 g chicken (thighs or breast), cut into bite-sized pieces

• 2 tbsp oil

• 1 large onion, sliced

• 3 cloves garlic, minced

• 1 inch ginger, minced

• 1 red pepper + 1 green pepper, cut into strips / chunks

• 2 tomatoes, roughly chopped (or ~200 ml tomato puree)

• 1–2 fresh green chillies (optional, for heat)

• ~2 tbsp Jalfrezi spice blend (adjust by strength)

• Salt

• Fresh coriander to garnish

• Lemon or lime to squeeze at the end

Method:

1. Marinate / coat the chicken in some of the Jalfrezi blend (e.g. 1 tbsp) + salt + a little oil, for 10–20 minutes (optional but helps).

2. Heat oil in a large pan (non stick or heavy bottom). Fry onions until soft / slightly browned.

3. Add garlic & ginger; stir until aromatic.

4. Add chicken; stir-fry until edges begin to cook.

5. Add the remainder of the spice mix; stir well so spices coat everything.

6. Add tomatoes (or tomato puree) and a splash of water if needed; let it simmer until chicken is cooked and sauce thickens.

7. Meanwhile, in another pan (or same pan if space), quickly stir-fry the peppers (and green chilli if using) over high heat so they get a slight char but retain bite.

8. Fold the peppers into the chicken + sauce mix, cook for a few more minutes together so flavours marry.

9. At the end, squeeze fresh lemon/lime, add chopped coriander, adjust salt.

10. Serve with basmati rice, naan, or paratha. 

2. Vegetable / Mixed Veg Jalfrezi

A great vegetarian option: swap the chicken for vegetables (or paneer / tofu) and follow the same method.

• Use firm vegetables like cauliflower, carrots, beans, peas, mushrooms, courgette.

• Start by stir-frying firmer veggies first.

• You might add a little water or stock to help cook them through.

• Optionally include chickpeas (canned) or paneer cubes. 

3. King Prawn / Seafood Jalfrezi

Seafood can be delicate, so you’d want to add prawns/shrimp near the end:

• Use the same aromatic base (onion, garlic, ginger).

• Add tomatoes & spices, let sauce reduce.

• Add prawns in final 3–5 minutes so they don’t overcook.

• Fold in peppers etc last.

• Garnish with coriander and lemon. 

4. Jalfrezi Rice / One-Pot Jalfrezi Rice

If you like rice dishes:

• Start with frying onion, garlic, ginger, then your Jalfrezi blend.

• Add rice (basmati or similar) and stir to coat.

• Add stock / water, bring to near done.

• When rice is nearly cooked, stir in the stir-fried vegetables / proteins.

• Finish with fresh coriander & lemon.

• This gives a flavourful “jalfrezi rice” version combining curry + rice. 

5. Jalfrezi Sauce / Base (for making your own “restaurant base”)

If you want to prep a sauce you can use in multiple dishes (or use leftover), you can build a jalfrezi sauce / paste you store in the fridge. 

• Fry onions + garlic + ginger until soft

• Add Jalfrezi blend + chili powder etc

• Add tomato puree / chopped tomatoes

• Let reduce to thick consistency

• Store this in jars; when cooking, you add protein & vegetables to it, finishing by stir-frying quickly.