Mastering the Jalfrezi Sauce and Storing it in Chic Glass Jars


The tantalising Jalfrezi sauce is a cornerstone of Indian cuisine, known for its spicy, tangy essence which forms the heart of the cherished Chicken Jalfrezi dish. Bursting with aromatic spices, succulent tomatoes, and crispy peppers, this sauce is a delightful accompaniment to a multitude of dishes. This guide will walk you through the process of concocting your own Jalfrezi sauce and preserving it in a glass jar, ensuring a burst of flavours is at your fingertips for the weeks to come.


Creating the Jalfrezi Sauce:



- 2 tablespoons vegetable oil

- 1 large onion, finely chopped

- 2 green bell peppers, diced

- 4 cloves garlic, minced

- 1-inch fresh ginger, grated

- 2 fresh green chillies, finely chopped (adjust to taste for spiciness)

- 1 tablespoon ground coriander

- 1 tablespoon ground cumin

- 1/2 teaspoon turmeric

- 1/2 teaspoon paprika

- 1 can (400g) crushed tomatoes

- Salt, to taste

- Fresh coriander leaves, chopped for garnish (optional)



1. Heat the vegetable oil in a large pan over medium heat.

2. Add the onions and sauté until they become translucent.

3. Stir in the garlic, ginger, and green chillies, cooking for another 2 minutes.

4. Add the bell peppers, and continue to sauté for another 5 minutes until they start to soften.

5. Stir in the ground coriander, cumin, turmeric, and paprika, and cook for an additional 2 minutes to allow the spices to release their aromas.

6. Add the crushed tomatoes and bring the mixture to a simmer, allowing it to cook for about 10-15 minutes until the sauce thickens. Adjust the salt to taste.

7. Optional: Garnish with fresh coriander leaves before serving.


Preserving in Glass Jars:


1. Sterilisation:

   - Sterilising the glass jars and lids is a pivotal step to ward off bacterial contamination before storing the Jalfrezi sauce. Submerge the jars and lids in a large pot of boiling water for about 10 minutes, then carefully extract them using a jar lifter or tongs, allowing them to air dry.


2. Filling and Sealing:

   - Once the jars are sterilised and the Jalfrezi sauce has cooled to room temperature, carefully pour the sauce into the jars, ensuring about 1/2 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue, place the lids on top, and screw on the bands until they are fingertip-tight.


   - For a stylish and durable option, consider using the 200g square glass jars available at JBConline. Their sleek design will not only preserve the freshness of your Jalfrezi sauce but also add a touch of elegance to your pantry.


3. Storage:

   - Stash the sealed jars in a cool, dark place away from direct sunlight. The Jalfrezi sauce should remain fresh for up to 4 weeks. Upon opening a jar, store it in the refrigerator and consume within a week.


Creating a Jalfrezi sauce from the comfort of your home allows you to delve into the aromatic and spicy realms of Indian cuisine. By preserving it in sterilised glass jars, you extend the life of this delectable sauce, making meal preparations a breeze and more flavourful whenever the craving strikes.