Heat oil in a non-stick pan, add ginger and garlic and sauté for one minute. Add coriander seeds, red chilli flakes and green chillies and sauté for a couple of minutes.
Add tomatoes and cook till the tomatoes are soft. Add capsicum and sauté for four to five minutes. Add cottage cheese and toss well.
Add dried fenugreek leaves and salt and mix well. Cover and cook for a minute. Sprinkle lemon juice and serve hot garnished with coriander leaves.