Paneer Bhurji
Rustic scramble, everyday magic
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What is the texture of this dish?
It features scrambled, crumbled cottage cheese mixed with chopped vegetables.
Is it a curry?
No, it is a dry preparation, similar to scrambled eggs but made with paneer.
What vegetables are included?
Finely chopped onions, tomatoes, and green chilies are the main additions.
Can I have this for breakfast?
Yes, it is a versatile dish often enjoyed for breakfast, lunch, or dinner.
Is it very oily?
We prepare it with just enough oil or ghee to sauté the spices and vegetables.
About Paneer Bhurji
Paneer bhurji is the cottage-cheese cousin of the egg bhurji eaten across northern India, a quick, dry scramble that turns up at breakfast tables, dhabas, and home kitchens alike. The word bhurji refers to the crumbled, scrambled texture, and that texture is the whole point of the dish.
Here the paneer is crumbled by hand and stir-fried with finely chopped onion, tomato, green chilli, ginger, and a handful of Punjabi spices until everything comes together as a loose, savoury mixture. There is no gravy; it stays dry, closer in feel to scrambled eggs than to any curry. The paneer is set fresh in-house each morning from full-fat milk split with lemon juice, pressed for about three hours and crumbled before service rather than taken from a vacuum pack, which keeps it moist and milky rather than dry and grainy. Spices are ground fresh daily, the kitchen is vegetarian and halal-friendly with no pork on the premises, and it is cooked with just enough ghee, or oil on request, to sauté the aromatics without turning it greasy.
The flavour is medium-spiced and homely, the green chilli giving a fresh kick, the tomato a little tang, and the onion a savoury base, with the paneer staying soft against the crisp bits of vegetable. Being a fast dish, it is ready in roughly eight minutes, which makes it handy for diners in a hurry or anyone wanting something light. The chef from Uttarakhand keeps the seasoning straightforward.
It pairs naturally with paratha or pav, the dry texture suiting bread that can scoop it up, and it works equally well as a breakfast, a light lunch, or part of a larger spread. A wedge of lemon and sliced onion finish it off.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Main Course - Veg menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · paneer tikka from the tandoor.