• Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover and cook for 10 mins.
• Once cooked, remove from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Halve, peel and chop the onion into small pieces.
• Trim the cucumber, quarter lengthways, then chop widthways into small pieces.
• Roughly chop the coriander (stalks and all).
• Quarter the lemon.
• Drain and rinse the beans in a sieve.

• Place a large pot over medium-high heat with a knob of butter and a drizzle of oil.
• When hot, add half the onion and fry until softened, 4-5 mins.
• Add the North Indian spice mix and fry until fragrant, 1 min. 
• Pour in the stock, chopped tomatoes and beans.
• Cover and simmer for 10-12 mins. When the curry has 2 mins left to simmer, stir in the garam masala.

NOTE: Adding paneer? Chop the paneer into 2cm cubes. Season with salt and pepper and fry with the onion until golden all over, 5-8 mins.

• Meanwhile, mix the cucumber, remaining onion and half the coriander in a bowl.
• Season to taste with salt, pepper and lemon juice.

• Add the creme fraiche to the curry.
• Cook, stirring, until warmed through, 1-2 mins.
• Season to taste with salt, pepper and sugar.
• Add a splash of water to loosen the curry if you feel it's too thick.

• Serve up spoonfuls of fluffy rice and top with the creamy curry.
• Top with the cucumber salsa.
• Squeeze over lemon juice to taste.
• Top with remaining coriander.