Heat 2 tbsps oil in a non-stick pan, add black and green cardamom, cloves, dried chillies, coriander seeds and cumin seeds and sauté for a minute. Adds sliced onion, stone flower and cinnamon and sauté for 6-8 minutes.
Add ginger-garlic paste and sauté for 2-3 minutes. Add dried coconut and tomato and mix well. Add turmeric powder and salt and mix well. Remove from heat, cool and add 4 tbsps water and grind into a smooth paste.
Heat remaining oil in another non-stick pan, add star anise and curry leaves and sauté. Add chopped onion and sauté till translucent.
Strain the ground mixture into the pan along with ½ cup water and mix well. Cook for 3-4 minutes.
Cut cottage cheese into big cubes and add along with coriander leaves and coconut milk and mix well. Simmer for 2 minutes.
Transfer the curry into a serving bowl, garnish with coriander sprig and serve hot.