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Cook
30m
Ingredients
Method
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Step 1
Fry 2 onions, 3 inches of ginger paste (you can use frozen cubes from an Asian grocer or supermarket), and 4 chopped garlic cloves in neutral oil.
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For
4
M
I
2
Onion
3
inch
Ginger paste, can use frozen cubes from any Asian grocer and some supermarkets
4
Garlic cloves, chopped
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J
Jamie R
a month ago
I added a 500 ml of chicken Stock instead of the water and then at the end added a good knob of butter probably 50g to silken the sauce. Tgen let it cool before putting it the fridge. Then reheated mine later with chopped red chilli’s. To spice it up a bit. To be honest it was probably one of the best Indian meals I’ve had. I won’t waste money on a takeaway ever again. absolutely banging
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Nisha
a month ago
how incredible and what innovation! proud of you!
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S
Sharon W
2 months ago
I made this with squash and edamame beans for a vegetarian curry
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Nisha
2 months ago
such a great idea
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Phil J
3 months ago
I’ve prepped my ingredients for tonight. Would adding English mustard to this dish work.
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Nisha
3 months ago
Yes it adds a glorious zing give it a go and let me know
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H
Han B
3 months ago
I liked it more the 2nd day
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Nisha
3 months ago
yes curry is always better day 2/3
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M
Mairead C
3 months ago
Absolutely delicious. May be my favourite yet... Thank you.
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Nisha
3 months ago
so glad Mairead
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Jacqui P
3 months ago
Easy to follow and delicious. I added chickpeas and spinach
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Nisha
3 months ago
wonderful x
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Wendy M
3 months ago
A really lovely dish 😋 Will definitely make again x
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Nisha
3 months ago
you make it look amazing
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Jean S
3 months ago
Another superb dish thank you
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Julie S
3 months ago
Quick, easy and tastes fabulous .
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Nisha
3 months ago
Love to see this!
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O
Odette C
3 months ago
Absolutely delicious! We made this with boneless thighs and it was perfectly balanced and tangy.
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Nisha
3 months ago
How fabulous!
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Jim P
3 months ago
Fantastic quick tasty recipe. Think I was too heavy handed on the ginger/garlic which was fine with me but made it too 'spicy' for Mrs P.....all that's left is mine then 🤪 went great with the easy rice recipe 👍🏻
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C
Carolyn C
4 months ago
Just become interested in cooking. Recipes are easy and delicious. Loving getting to know and use spices .
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Nisha
4 months ago
Well done keep going
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Bill S
4 months ago
First recipe from Curry Club and it was delicious. Looking forward to trying many more
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Nisha
4 months ago
well you made my dauy
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Chris W
4 months ago
Made this tonight omg what an easy but so so tasty meal. A real hit in our house defo on the weekly meal plan 😁 served with garlic & almond cauliflower rice
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Nisha
4 months ago
Wonderful
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M
Mark A
4 months ago
How long should we do the onions for pls?
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Nisha
4 months ago
about 8 mins
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V
Vicky Naylor
4 months ago
Kids are enjoying their curries and wanted a ‘jalfrezi’ that was milder, so I added coconut milk (eek) I suppose that’s not a jalfrezi now but they really enjoyed it! 😳
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Nisha
4 months ago
Its not a jalfrezi but you are doing exactly what every indian home does- adapts and makes it their own so bravo!!
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V
Vicky Naylor
4 months ago
There aren’t any peppers in the ingredients list, so I copied the video
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Nisha
4 months ago
My goodness thank you so much for this heads up- amended and apologies Vicky!! So grateful
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V
Vicky Naylor
4 months ago
It was really tasty, made it with the quick pilau and golden roasties. A very happy family curry night 😊
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Jayne W
5 months ago
I have made jalfrezi lots of times before but this has to be the quickest easiest tastiest.... Best yet I will be making this again ..... I added garden peas ( not in photo ) for extra pop 😀
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Nisha
5 months ago
this is wonderful to read thank you
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Maria H
5 months ago
Really easy to make and delicious. I added a bit more sugar as I used budget chopped tomatoes. Love the idea that you can alter the number of servings and the proportions change.
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H
Hollie B
5 months ago
A quick question if possible- is there a rule of thumb as to what garlic or ginger cubes (frozen) are equal too? So if says 2 inch stick of ginger how many cubes would that be? Sorry if a silly question 🙂
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Nisha
5 months ago
I will post a video on this! It is easy to buy them from asian grocers and as a rule of thumb I use one per person
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Show more comments
Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Fry 2 onions, 3 inches of ginger paste (you can use frozen cubes from an Asian grocer or supermarket), and 4 chopped garlic cloves in neutral oil.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
2
Onion
3
inch
Ginger paste, can use frozen cubes from any Asian grocer and some supermarkets
4
Garlic cloves, chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
J
Jamie R
a month ago
I added a 500 ml of chicken Stock instead of the water and then at the end added a good knob of butter probably 50g to silken the sauce. Tgen let it cool before putting it the fridge. Then reheated mine later with chopped red chilli’s. To spice it up a bit. To be honest it was probably one of the best Indian meals I’ve had. I won’t waste money on a takeaway ever again. absolutely banging
Like
Reply
Cancel
Nisha
a month ago
how incredible and what innovation! proud of you!
Like
Reply
Cancel
S
Sharon W
2 months ago
I made this with squash and edamame beans for a vegetarian curry
Like
Reply
Cancel
Nisha
2 months ago
such a great idea
Like
Reply
Cancel
Phil J
3 months ago
I’ve prepped my ingredients for tonight. Would adding English mustard to this dish work.
Like
Reply
Cancel
Nisha
3 months ago
Yes it adds a glorious zing give it a go and let me know
Like
Reply
Cancel
H
Han B
3 months ago
I liked it more the 2nd day
Like
Reply
Cancel
Nisha
3 months ago
yes curry is always better day 2/3
Like
Reply
Cancel
M
Mairead C
3 months ago
Absolutely delicious. May be my favourite yet... Thank you.
Like
Reply
Cancel
Nisha
3 months ago
so glad Mairead
Like
Reply
Cancel
Jacqui P
3 months ago
Easy to follow and delicious. I added chickpeas and spinach
Like
Reply
Cancel
Nisha
3 months ago
wonderful x
Like
Reply
Cancel
W
Wendy M
3 months ago
A really lovely dish 😋 Will definitely make again x
Like
Reply
Cancel
Nisha
3 months ago
you make it look amazing
Like
Reply
Cancel
Jean S
3 months ago
Another superb dish thank you
Like
Reply
Cancel
Julie S
3 months ago
Quick, easy and tastes fabulous .
Like
Reply
Cancel
Nisha
3 months ago
Love to see this!
Like
Reply
Cancel
O
Odette C
3 months ago
Absolutely delicious! We made this with boneless thighs and it was perfectly balanced and tangy.
Like
Reply
Cancel
Nisha
3 months ago
How fabulous!
Like
Reply
Cancel
Jim P
3 months ago
Fantastic quick tasty recipe. Think I was too heavy handed on the ginger/garlic which was fine with me but made it too 'spicy' for Mrs P.....all that's left is mine then 🤪 went great with the easy rice recipe 👍🏻
Like
Reply
Cancel
C
Carolyn C
4 months ago
Just become interested in cooking. Recipes are easy and delicious. Loving getting to know and use spices .
Like
Reply
Cancel
Nisha
4 months ago
Well done keep going
Like
Reply
Cancel
Bill S
4 months ago
First recipe from Curry Club and it was delicious. Looking forward to trying many more
Like
Reply
Cancel
Nisha
4 months ago
well you made my dauy
Like
Reply
Cancel
Chris W
4 months ago
Made this tonight omg what an easy but so so tasty meal. A real hit in our house defo on the weekly meal plan 😁 served with garlic & almond cauliflower rice
Like
Reply
Cancel
Nisha
4 months ago
Wonderful
Like
Reply
Cancel
M
Mark A
4 months ago
How long should we do the onions for pls?
Like
Reply
Cancel
Nisha
4 months ago
about 8 mins
Like
Reply
Cancel
V
Vicky Naylor
4 months ago
Kids are enjoying their curries and wanted a ‘jalfrezi’ that was milder, so I added coconut milk (eek) I suppose that’s not a jalfrezi now but they really enjoyed it! 😳
Like
Reply
Cancel
Nisha
4 months ago
Its not a jalfrezi but you are doing exactly what every indian home does- adapts and makes it their own so bravo!!
Like
Reply
Cancel
V
Vicky Naylor
4 months ago
There aren’t any peppers in the ingredients list, so I copied the video
Like
Reply
Cancel
Nisha
4 months ago
My goodness thank you so much for this heads up- amended and apologies Vicky!! So grateful
Like
Reply
Cancel
V
Vicky Naylor
4 months ago
It was really tasty, made it with the quick pilau and golden roasties. A very happy family curry night 😊
Like
Reply
Cancel
Jayne W
5 months ago
I have made jalfrezi lots of times before but this has to be the quickest easiest tastiest.... Best yet I will be making this again ..... I added garden peas ( not in photo ) for extra pop 😀
Like
Reply
Cancel
Nisha
5 months ago
this is wonderful to read thank you
Like
Reply
Cancel
Maria H
5 months ago
Really easy to make and delicious. I added a bit more sugar as I used budget chopped tomatoes. Love the idea that you can alter the number of servings and the proportions change.
Like
Reply
Cancel
H
Hollie B
5 months ago
A quick question if possible- is there a rule of thumb as to what garlic or ginger cubes (frozen) are equal too? So if says 2 inch stick of ginger how many cubes would that be? Sorry if a silly question 🙂
Like
Reply
Cancel
Nisha
5 months ago
I will post a video on this! It is easy to buy them from asian grocers and as a rule of thumb I use one per person
Like
Reply
Cancel
Show more comments
