Heat some butter and oil in a pan on medium flame.
Add in the chopped onions and chillies and saute them until the onions are translucent.
Put in the sliced tomatoes, mix well and roast the masala until it is light brown and till the tomatoes are cooked( 3-4 minutes).
Now add the ginger juliennes and saute them together.
Sprinkle some salt, Kashmiri red chilli powder, turmeric powder, coriander powder, black pepper powder and mix them in the masala.
Cook for about 1-2 minutes and add roasted besan to it. Mix again.
Add curd, stir in the masala and add little water.
Sprinkle some fresh coriander leaves and cook the masala well until brown.
When oil starts to leaves the sides of the pan add in the crushed paneer and cook for 2-5 minutes.
Serve in a bowl and garnish the Amritsari Paneer bhurji with fresh coriander leaves, slit green chilli and a few ginger juliennes.