It has become an everyday dish that can be served with whatever you have, be it cold meat or leftover roast, or a vegetable stir-fry. There are right and wrong ways of making nasi goreng.
Paneer has the versatility to be dredged in breadcrumbs and fried like a cutlet, cubed and thrown into a vegetarian stew, or marinated and grilled. This stir-fry uses paneer as though it were meat.