Frying Karahi with Gold Handles, 24cm Granite Effect
This frying karahi with gold handles is a 24cm deep round pan with a black body, a white-speckled granite-effect interior and two gold-coloured loop handles. Part frying pan and part karahi, it is deep enough for curries and stir-fries and shallow enough for frying and sautéing.
The speckled black finish and gold handles give it a luxurious look, so it can go straight from the hob to the table to serve. The listing describes the cooking surface as non-stick style. No lid is included. Its 24cm size fits a standard hob ring and a family-sized portion, and the deep shape keeps sauces and oil safely inside the pan while you stir.
Key features of the frying karahi with gold handles
- Size: 24cm
- Shape: deep round karahi
- Interior: black with white speckles, granite effect
- Handles: 2 gold-coloured metal loop handles
- Colour: black with gold handles
- Use: frying, sautéing, stir-frying and curries
- Lid: not included
Curries and karahi dishes
A karahi is the pan that gives chicken karahi and lamb karahi their name: a deep, sloping, two-handled pan where meat is cooked quickly with tomatoes, ginger, garlic and green chillies until the masala clings to it. A 24cm frying karahi with gold handles is a family-friendly size for a karahi for two or three, a vegetable curry, or a pan of spiced chickpeas.
Serve it straight from the pan at the table, with naan and a fresh salad.
Frying and stir-frying
The deep sides keep oil and food in the pan when you stir, which makes it good for shallow-frying pakoras and samosas, stir-frying vegetables and noodles, and sautéing potatoes. Heat the pan on a medium flame with a little oil before adding food, and cook in batches so the pan stays hot.
Looking after the surface
Use wooden or silicone utensils on the speckled surface rather than sharp metal tools, and avoid heating the pan empty. Let it cool before washing it by hand in warm soapy water with a soft sponge, and dry it straight away. Avoid abrasive pads and harsh cleaners, which can wear a coated surface.
The gold handles get hot during cooking, so lift the pan with oven gloves or a thick cloth.
Hob compatibility
The listing does not specify which hobs the pan suits, so check it on your own hob before use. Keep gas flames under the base rather than up the sides, which also protects the gold finish of the handles.
Storing the pan
Let the karahi cool fully and dry it before putting it away. If you stack it with other pans, place a cloth or a sheet of kitchen paper inside so the speckled surface is not scratched, and keep the gold handles from knocking against other metal. Hanging it from one handle on a sturdy hook is another neat option, and it shows off the gold and black finish.
From hob to table
Two loop handles make the pan easy and stable to carry, and the black and gold look is smart enough for the dinner table. Set it down on a trivet or a wooden board, and the food stays hot in the pan while everyone helps themselves. A frying karahi with gold handles turns a weeknight curry into something that looks like a restaurant dish.
A stylish gift
Gold and black cookware has become popular in kitchens with brass taps, gold handles and dark worktops. A frying karahi with gold handles makes a striking gift for a new home, a wedding or Eid, especially for someone who loves cooking South Asian food.
Recipe: quick chicken karahi
Heat oil in the pan, add chicken pieces with crushed garlic and ginger and fry until they colour. Add chopped tomatoes, salt, chilli powder and a little ground cumin and coriander, then cook uncovered over a medium-high heat, stirring often, until the tomatoes break down and the oil separates at the edges. Finish with sliced green chillies, julienned ginger and fresh coriander.
Bring the frying karahi with gold handles straight to the table and serve it with hot naan and a cucumber and onion salad.
Choosing a karahi size
A 24cm karahi suits two or three people and fits on a standard hob ring. For bigger families or parties, a larger karahi saves cooking in batches, but a 24cm frying karahi with gold handles is the size most kitchens use every day: quick to heat, easy to lift and easy to wash. It also works well as a second pan alongside a larger pot of rice or daal.
Vegetarian dishes
The frying karahi with gold handles is just as good for vegetarian cooking: paneer karahi with peppers and onions, chana masala, aloo matar, bhindi masala, or a quick egg bhurji. Fry whole spices such as cumin and mustard seeds in hot oil first, then add onions and cook them until golden before the main ingredients; that base gives every dish its depth of flavour.
For a mixed table, cook a meat curry in one karahi and a vegetable dish in another, and serve both straight from the pans.
At a glance
- Frying Karahi with Gold Handles, 24cm
- Deep round karahi shape
- Black granite-effect interior
- White speckle finish
- 2 gold-coloured loop handles
- No lid
Frying Karahi with Gold Handles questions
What size is it? 24cm.
What is the cooking surface? A black, white-speckled granite-effect surface described as non-stick style.
Is a lid included? No.
Which hobs does it suit? Hob compatibility is not specified; check it on your own hob.
What can I cook in it? Curries, karahi dishes, stir-fries, vegetables and fried snacks.
Can I serve from the frying karahi with gold handles? Yes. The two handles make it easy to carry from hob to table.
How do I clean it? Let it cool, then hand wash it with a soft sponge and dry it straight away.
What colour is it? Black with white speckles and gold-coloured handles.
Is the frying karahi with gold handles good for frying snacks? Yes. The deep sides keep oil in the pan when shallow-frying pakoras and samosas.
Looking for more like this karahi? Browse the full Cookware collection or the rest of the Kitchen Utensils shop. To learn more, see this overview of the karahi.
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