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{{short description|Type of thick, circular, and deep pan}}<br />
[[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.]]<br />
A '''''karahi''''' also '''''kadai''', '''kerahi''', '''karai''', '''kadhi''', '''kadahi''', '''kadhai''', '''korai''', '''sarai''', or '''cheena chatti''')}} is a type of thick, circular, and deep [[cooking pot]], similar in shape to a [[wok]], from [[Northern South Asia]]. It is used in [[Indian cuisine|North Indian]], [[Pakistani cuisine|Pakistani]], [[Afghanistan cuisine|Afghan]], [[Nepalese cuisine|Nepalese]], and [[Caribbean cuisine]]s. Traditionally press-formed from [[Carbon_steel#Mild_steel|mild steel]] sheets or made of [[wrought iron]], a ''karahi'' is a wok with steeper sides. Today, they can be made of [[stainless steel]], [[copper]], and [[Non-stick surface|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 [[Cream|thick cream]].<br />
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== History ==<br />
''Karahi'' or ''kadahi'' comes from the [[Prakrit]] word ''kataha'', which is mentioned in texts like the ''[[Ramayana]]'' and [[Sushruta Samhita|''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''.<br />
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== Use ==<br />
[[File:Fried eggs (25056120628).jpg|thumb|Egg being fried in a karahi]]<br />
A k''arahi'' serves for the [[Shallow frying|shallow]] or [[Deep frying|deep-frying]] of meat, potatoes, sweets, and snacks such as [[samosa]] and fish and also for [[papadam]]s, but is most noted for the simmering of [[stew]]s, which are often named ''karahi'' dishes after the utensil.<br />
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== Karahi dishes ==<br />
[[File:Handi-and-karahi.jpg|thumb|right|300px|A small, decorative, copper-plated ''karahi'' (left) and'' [[handi]] ''(right) used to serve Indian food]]<br />
Stews prepared in a ''karahi'' include [[chicken karahi|chicken]], beef, mutton, goat and lamb. Karahis prepared with [[paneer]] or [[tofu]] are becoming increasingly popular amongst vegetarians. <br />
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Prepared in a reduced [[Tomato paste|tomato]] and [[Chili sauce and paste|green-chilli]] base with [[ghee]], a ''karahi'' is a popular late-night meal in [[Pakistani cuisine|Pakistani]] ([[Pashtun cuisine|Khyber Pakhtunkhwa]]) cuisine, usually ordered by the kilogram or half/full karahis and consumed with [[naan]].<br />
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An inverted ''karahi ''is used to cook [[rumali roti]]s.<br />
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==See also==<br />
* [[List of cooking vessels]]<br />
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==External links==<br />
* {{Commons category-inline|Karahi}}<br />
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[[Category:Indian food preparation utensils]]<br />
[[Category:Pakistani food preparation utensils]]<br />
[[Category:Cooking vessels]]<br />
[[Category:Bangladeshi food preparation utensils]]<br />
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