Karahi: Difference between revisions
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{{short description|Type of thick, circular, and deep pan}} | {{short description|Type of thick, circular, and deep pan}} | ||
[[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.]] | [[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''''' 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]]. | 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]]. | ||
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== History == | == History == | ||
''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''. | ''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''. | ||
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== Use == | == Use == | ||
[[File:Fried eggs (25056120628).jpg|thumb|Egg being fried in a karahi]] | [[File:Fried eggs (25056120628).jpg|thumb|Egg being fried in a karahi]] | ||
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. | 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. | ||
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== Karahi dishes == | == 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]] | [[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|chicken]], beef, mutton, goat and lamb. Karahis prepared with [[paneer]] or [[tofu]] are becoming increasingly popular amongst vegetarians. | 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. | ||
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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]]. | 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]]. | ||
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An inverted ''karahi ''is used to cook [[rumali roti]]s. | An inverted ''karahi ''is used to cook [[rumali roti]]s. | ||
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==See also== | ==See also== | ||
* [[List of cooking vessels]] | * [[List of cooking vessels]] | ||
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==External links== | ==External links== | ||
* {{Commons category-inline|Karahi}} | |||
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[[Category:Indian food preparation utensils]] | [[Category:Indian food preparation utensils]] | ||
[[Category:Pakistani food preparation utensils]] | [[Category:Pakistani food preparation utensils]] | ||
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[[Category:Bangladeshi food preparation utensils]] | [[Category:Bangladeshi food preparation utensils]] | ||
{{二次利用|date=3 May 2025, at 01:43}} | {{二次利用|date=3 May 2025, at 01:43}} | ||
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Latest revision as of 21:21, 11 June 2025
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 North Indian, Pakistani, Afghan, Nepalese, and Caribbean cuisines. Traditionally press-formed from 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 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.
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.
Use
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A karahi serves for the shallow or deep-frying of meat, potatoes, sweets, and snacks such as samosa and fish and also for papadams, but is most noted for the simmering of stews, which are often named karahi dishes after the utensil.
Karahi dishes
Stews prepared in a karahi include chicken, beef, mutton, goat and lamb. 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 Pakistani (Khyber Pakhtunkhwa) cuisine, usually ordered by the kilogram or half/full karahis and consumed with naan.
An inverted karahi is used to cook rumali rotis.
See also
External links
Media related to Karahi at Wikimedia Commons
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Karahi(3 May 2025, at 01:43編集記事参照)を素材として二次利用しています。 Item:Q22289  |