Karahi


A karahi is a type of thick, circular, and deep cooking pot that originated in the Indian subcontinent. It is used in Indian, Afghan, Pakistani, Bangladeshi, and Nepalese cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron, karahi look like woks with steeper sides. Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of the traditional materials.

History

Karahi or Kadahi comes from prakrit word Kataha, mentioned in Ramayana, Sushruta Samhita. Karahi vessel is first mentioned in the Vedas as bharjanapatra.

Use

Karahi serve for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosa and fish and also for Indian papadums, but are most noted for the simmering of stews or posola, which are often named karahi dishes after the utensil.

Karahi dishes

Stews prepared in a karahi include chicken karahi, beef karahi, mutton karahi and dumba karahi and also karahi paneer. Prepared in a reduced tomato and green-chilli base, a karahi is a popular late-night meal in Pakistani cuisine, usually ordered by the kilogram and consumed with naan.
A balti, based on the food of Baltistan, is another dish cooked in a karahi.
An inverted karahi is used to cook rumali rotis.