Take yogurt, ginger-garlic paste, turmeric powder, dried ginger powder, green chilli paste, salt and refined flour in a bowl and mix well. Add 1 cup water and mix well.
Cut the cottage cheese into small cubes. Heat oil in a non-stick kadai and add bay leaves, peppercorns, green cardamoms, cloves and sauté for a while.
Add the yogurt mixture and cook on low heat. Chop coriander leaves finely and add to the pan. Add the cottage cheese and mix gently.
Add a little salt and mix. Add garam masala powder and mix well. Serve hot.