Heat the oil in a pan. Add the mustard
seeds, turmeric and cumin seeds, and
cook until the mustard seeds start to
pop. Add the paprika, ground coriander,
ground cumin and ½ tsp black pepper
with the paneer, and stir-fry until a light
golden colour, about 3-4 mins.
Add the peas and tomato with some
salt. Cook for 5 mins more until the
tomatoes have softened to a pulp-like
texture, then remove from the heat.
Heat oven to 200C/180C fan/gas 6.
Cut a slit in the peppers from top to
bottom, but leaving 3-4cm intact at
each end. Use a teaspoon to scoop out
the seeds then stuff the peppers with
the paneer mix. Transfer to a baking
tray and roast for 10-12 mins until the
peppers have blistered and browned
lightly. Serve with the Yogurt & spice
crusted roast potatoes (see 'Goes well with').