A karahi is a type of thick, circular, and deep cooking pot used in Indian, Pakistani, Bangladeshi and Nepalese cuisine. Traditionally made out of cast iron, karahi look like woks with steeper sides. Today they can be made of stainless steel, copper, and non-stick surfaces, both round and flat-bottomed.Use
Karahi serve for the shallow or deep frying of meat
, 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.
Stews prepared in a karahi include chicken 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.