Karahi is an Indian sub-continental cooking method for meat and sometime vegetables cooked with dry spice rubs. Meat or vegetables are cooked in wok like utensil with the same name, i.e, Karahi. The method often used in Pakistani food.
The regional varieties do exists. For example, Lahori Karahi uses generous serving of garlic and vinegar but Peshawari Karhai uses ample of tomatoes and cilantro. It is also spelled as kadai, kadahi, or kadhai.