Kimish panare

Fresh Afghan cheese with raisins, olives & grapes


Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

My wife, Karen, has been making this for years. We often serve it when guests come around, as it is so easy and people love it. We serve it with warm pitta bread.

Preparation 15 minutes
Cooking 15 minutes


  • 300 g (10½ oz) Paneer or cottage cheese
  • 100 g ( oz) pitted black olives, halved lengthways
  • 100 g ( oz) raisins
  • 150 g ( oz) seedless red grapes, halved lengthways
  • tablespoons olive oil
  • ½ teaspoon chilli flakes
  • chopped flat-leaf (Italian) parsley, to garnish


Preheat the oven to 180°C (350°F).

If using paneer, cut it into wedges, or tear it into chunks. Randomly layer the cheese, olives, raisins and grapes in a lined baking tin or ovenproof pan, then douse with the olive oil.

Transfer to the oven and bake for 12 minutes, or until warmed through.

Serve immediately, sprinkled with the chilli flakes, parsley and a little salt and freshly ground black pepper.