Karahi

2021-08-20T04:41:51Z

2603:7080:B006:6A5F:FCE9:7EAA:7BED:2A3D:

{{short description|Type of thick, circular, and deep pan}}
{{refimprove|date=October 2018}}
[[File:wok-and-karahi-2.jpg|thumb|right|300px|A [[wok]] sits next to a karahi on a [[Western world|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.]]

A '''''karahi''''' ({{IPAc-en|k|ə|ˈ|r|aɪ}}; {{lang-bn|কড়াই|koṛāi}}, {{lang-hi|कड़ाही|kaṛāhī}}, [[Marathi language|Marathi]]: कढई, {{lang-ur|{{nq|کڑاہی}}}}; also '''''kadai''', '''kerahi''', '''karai''', '''kadhi''', '''kadahi''', '''kadhai''''' ''sarai,'' or '''''cheena chatti''''') is a type of thick, circular, and deep cooking pot<ref>{{cite web|url=http://indianfood.about.com/od/glossaryofterms/g/kadhai.htm|title=Kadhai|date=2009-09-25|publisher=Indianfood.about.com|access-date=2009-11-02|archive-url=https://web.archive.org/web/20111016104259/http://indianfood.about.com/od/glossaryofterms/g/kadhai.htm|archive-date=2011-10-16|url-status=dead}}</ref> (similar in shape to a [[wok]]) that originated in the [[Indian subcontinent]]. It is used in [[Indian cuisine|Indian]], [[Afghanistan cuisine|Afghan]], [[Pakistani cuisine|Pakistani]], [[Bangladeshi cuisine|Bangladeshi]], and [[Nepalese cuisine]]s. Traditionally press-formed from [[Carbon_steel#Mild_steel|mild steel]] sheet or made of wrought iron, a ''karahi'' resembles a wok with steeper sides.{{cn|date=October 2018}} Today, they can be made of [[stainless steel]], [[copper]], and nonstick surfaces, both round and flat-bottomed, or of the traditional materials.{{cn|date=October 2018}}

== History ==
Karahi or Kadahi comes from the Prakrit word Kataha, mentioned in [[Ramayana]], [[Sushruta Samhita]]. The Karahi vessel is first mentioned in the [[Vedas]] as bharjanapatra.<ref>{{Cite web|url=https://archive.org/stream/IndianFoodTraditionAHistoricalCompanionAchayaK.T./Indian%20Food%20Tradition%20A%20Historical%20Companion%20Achaya%20K.T._djvu.txt|title=Full text of "Indian Food Tradition A Historical Companion Achaya K. T."|website=archive.org|access-date=2019-01-30}}</ref>

== Use ==
[[File:Fried eggs (25056120628).jpg|thumb|Egg being fried in a karahi]]
''Karahi'' serve for the shallow or deep frying of meat, potatoes, sweets, and snacks such as ''[[samosa]]'' and fish and also for Indian ''[[papadum]]s'', but are most noted for the simmering of [[stew]]s or ''[[posola]]'',<ref>Promodini Varma, Dheeraj Paul [https://books.google.com/books?id=bSNbXlGCMlsC&pg=PA11&dq=kadhai#PPP3,M1 Indian Menu Planner] Introduction Roli Books Private Limited, 1995 {{ISBN|81-7437-018-8}}, {{ISBN|978-81-7437-018-1}}. 192 pages
</ref><ref>
J. Inder Singh Kalra [https://books.google.com/books?id=-UFwsluKqM8C&pg=PA28&dq=kadhai#PPA28,M1 Prashad Cooking with Indian Masters] page 28
</ref> which are often named ''karahi'' dishes after the utensil.

== Karahi dishes ==
[[File:Handi-and-karahi.jpg|thumb|right|300px|A small, decorative, copper-plated ''karahi'' (left) and'' [[handi]] ''(right) used to serve Indian food]]
Stews prepared in a ''karahi'' include [[chicken karahi]], beef karahi, mutton karahi (usually made with goat meat, reflecting South Asian usage of the word mutton) and ''dumba karahi'' (made with lamb meat) and also ''karahi paneer'' (a vegetarian version).{{cn|date=October 2018}} Prepared in a reduced tomato and green-chilli base, a ''karahi'' is a popular late-night meal in Indian and Pakistani cuisine, usually ordered by the kilogram or half/full karahis and consumed with ''[[naan]]''.{{cn|date=October 2018}}

An inverted ''karahi ''is used to cook'' [[rumali roti]]s''.{{cn|date=October 2018}}

==See also==
* [[List of cooking vessels]]

==References==
{{Reflist}}

==External links==
* {{Commons category-inline|Karahi}}

[[Category:Indian food preparation utensils]]
[[Category:Pakistani food preparation utensils]]
[[Category:Cooking vessels]]

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Karahi