Heat oil in a non-stick pan. Add asafoetida, cumin seeds, dried red chillies and sauté for a minute.
Add garlic and ginger, mix well and sauté till garlic is well browned. Add onion and sauté for 2 minutes.
Add green chillies and sauté further. Add fenugreek leaves, mix and sauté for 4-5 minutes.
Add red chilli powder, turmeric powder, salt and fenugreek powder. Mix well and sauté for 2 minutes.
Grate cottage cheese into the pan and mix well.
Add milk, stir to mix and cook for a minute. Transfer into a serving dish.
Roast papads, crush them on the bhurjee and sprinkle fenugreek powder on top. Serve hot.