To make Indo Chinese Kadhai Paneer, start by heating ghee in a kadhai or pan. Add cumin seeds, green cardamom, and a cinnamon stick, sautéing until fragrant. Next, add chopped onions and sauté until golden brown. Incorporate chopped tomatoes and capsicum, cooking until the tomatoes soften. Then, mix in red chilli powder, turmeric powder, kitchen king masala, coriander powder, and salt. Gently add paneer cubes, followed by kasoori methi and butter. Finally, stir in cream until everything is well combined.

Yes, Indo Chinese Kadhai Paneer is a vegetarian dish as it primarily uses paneer (cottage cheese) and a variety of vegetables. It's a great option for those following a vegetarian diet, offering a delicious fusion of Indian and Chinese flavors.

If you're looking for a substitute for paneer in Indo Chinese Kadhai Paneer, you can use tofu for a vegan option or ricotta cheese for a similar texture. Both alternatives will absorb the flavors of the spices and sauces used in the dish.

To store leftovers of Indo Chinese Kadhai Paneer, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave before serving. Avoid freezing, as the texture of paneer may change.

Indo Chinese Kadhai Paneer pairs wonderfully with steamed basmati rice, fried rice, or naan. You can also serve it alongside a refreshing cucumber salad or a tangy raita to balance the flavors of the dish.