• Place a pot over medium-high heat. 
• Once hot, add the rice and a good splash of water.
• Cover and allow to warm through completely, 3-5  mins.
• Meanwhile, halve, peel and chop the shallot into small pieces.
• Trim the green beans, then chop into thirds.

TIP: To microwave the rice, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.

• Chop the broccolini into thirds. Chop the paneer into 2cm cubes.
• Halve the chilli and discard the core and seeds. Finely chop (prep less if you don't like spice).
• Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
• Fry the paneer until golden, 5-8 mins. Remove from the pan.
• Return the pan to medium heat. Add the shallot, green beans and broccolini. Season with salt and pepper.
• Cook, stirring occasionally, 4-5 mins.

• Add North Indian spice and half the chilli. Fry for 1 min.
• Pop in korma paste, creme fraiche, stock, 2 tbsp water (per 2P) and ½ tsp sugar (per 2P).
• Cover and simmer for 2-3 mins.
• Add a splash of water to loosen the sauce if needed. Once ready, season to taste with salt and pepper.

• Divide the rice between bowls.
• Top with the paneer curry.
• Scatter over the remaining chilli.