1. Preheat the oven to 190C/375F/Gas 5 2. Fry the cumin seeds in the oil for a few seconds. 3. Add the onion and cook until golden. 4. Add the tomatoes, peas, ginger and spices. Cook for 10 minutes or until the tomatoes have broken down. 5. Add the paneer and water then bring to a simmer for a couple of minutes. 6. Add the double cream and fresh coriander and cook for 5 minutes more. Season to taste. 7. Place the pepper halves on a greased baking tray, top with the filling and sprinkle the Parmesan over the top. 8. Bake in the oven for 25 - 30 minutes or until golden brown.