Karahi

For other uses, see Kadai (disambiguation).

A karahi^[a] is a type of thick, circular, and deep cooking pot,^[1] similar in shape to a wok, from the Indian subcontinent. It is used in Indian, Nepalese, Sri Lankan, Pakistani, Bangladeshi, Afghan, and Caribbean cuisines. Traditionally press-formed from mild steel sheets or made of wrought iron, a karahi resembles a wok with steeper sides. Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of traditional materials. The word karahi emanates from karah, a bigger version of karahi traditionally used in the subcontinent for boiling milk and producing thick cream.

A wok sits next to a karahi on a Western-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles.

History

Karahi or kadahi comes from the Prakrit word kataha, which is mentioned in texts like the Ramayana and Sushruta Samhita, and derives from Sanskrit kataha (meaning a frying pan, boiler, cauldron or saucepan). A karahi-like vessel is first mentioned in the Vedas as bharjanapatra.^[2]

Use

Egg being fried in a karahi

A karahi serves for the shallow or deep-frying of meat, potatoes, sweets, and snacks such as samosa and fish and also for Indian papadams, but is most noted for the simmering of stews,^[3][4] which are often named karahi dishes after the utensil.

Karahi dishes

A small, decorative, copper-plated karahi (left) and handi (right) used to serve Indian food

Stews prepared in a karahi include chicken, beef, mutton, goat and lamb.^[5] Karahis prepared with paneer or tofu are becoming increasingly popular amongst vegetarians.

Prepared in a reduced tomato and green-chilli base with ghee, a karahi is a popular late-night meal in North Indian and Pakistani cuisine, usually ordered by the kilogram or half/full karahis and consumed with naan.

An inverted karahi is used to cook rumali rotis.

Notes

1. (/kəˈraɪ/; also kadai, kerahi, karai, kadhi, kadahi, kadhai, korai, sarai, or cheena chatti)

See also

• List of cooking vessels