Karahi
Karahi (pronunciation: kəˈrɑːi, etymology: derived from the Hindi word karāhī meaning "a deep, circular, pot-like utensil") is a type of thick, circular, and deep cooking pot (similar in shape to a wok) that originated in the Indian Subcontinent. It is commonly used in Indian, Pakistani, Bangladeshi, and Nepalese cuisines for deep frying, boiling, and stewing. It is also used in Afghan and Balti cuisines.
The karahi is traditionally made of cast iron, but modern versions can be made from stainless steel, copper, or non-stick materials. The shape of the karahi allows for even heating and distribution of oils and spices in dishes cooked within it.
In addition to its use as a cooking utensil, the term "karahi" also refers to a variety of dishes cooked in the pot, particularly in North Indian, Pakistani, and Afghan cuisines. These dishes, such as Chicken Karahi or Paneer Karahi, are typically stir-fried and have a thick, spicy sauce.
Related Terms
- Wok: A similar cooking utensil originating from East Asia.
- Tadka Pan: A smaller version of the karahi used for tempering spices.
- Balti (food): A type of curry served in a steel or iron karahi.
See Also
External links
- Medical encyclopedia article on Karahi
- Wikipedia's article - Karahi
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