Patak’s Jalfrezi Paste 283g

A Rich, Authentic Curry Base

Patak’s Jalfrezi Paste is an expertly blended cooking paste combining aromatic spices like coriander, cumin, turmeric, red chilli, and coconut to create a bold and beautifully balanced Jalfrezi curry. With a medium chilli rating (2/3), this paste delivers a rich, deep flavour that transforms everyday meals into authentic Indian feasts in just 25 minutes.

Winner of a Great Taste Award 2020, this paste contains no artificial flavours, colours, or preservatives and is gluten free and suitable for vegans.

 Key Features

• Chilli Rating: Medium – 2/3

• Vegan Friendly & Gluten Free

• Contains 10 Aromatic Spices including cumin, coriander & paprika

• Infused with Desiccated Coconut for extra depth

• Oil-Based Paste for authentic texture and full-bodied flavour

• Makes 8 Servings

• Ready in 25 Minutes

• Versatile – Works with chicken, vegetables, paneer or tofu

Suggested Use

1. Heat oil in a pan and add your protein or vegetables.

2. Stir in the paste and cook for a couple of minutes to release the flavours.

3. Add chopped tomatoes or coconut milk and simmer until cooked through.

4. Serve with rice or naan and enjoy a restaurant-style meal at home.

Nutritional Information (Per 100g)

Ingredients

Water, Rapeseed Oil, Ground Spices (19%) [Coriander (7%), Paprika, Turmeric, Cumin (2%), Chilli, Fenugreek, Fennel], Salt, Desiccated Coconut (4%), Maize Flour, Acids (Acetic Acid, Citric Acid), Tamarind, Garlic Powder

Allergy Advice

• May contain: Mustard, Peanuts, Nuts

 Additives and Preservatives

• Free from artificial flavours

• Free from artificial colours

• Free from artificial preservatives

• No gluten-containing ingredients

Storage Advice

• Store in a cool, dry place, away from direct sunlight

• Once opened, use within 6 weeks

• Best Before End: See lid

• Stir well before use

• Must be cooked before consumption

Recycling Information

• Jar: Rinse & Recycle (glass)

• Lid: Recycle (check local council guidelines)

4Way Foods Product Information

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