Heat oil in a wok, add garlic, ginger and green chillies and sauté. Add onion and sauté till translucent.
Add the stock and bring the mixture to a boil. Stir in soy sauce, salt and pepper powder. In a bowl mix the cornflour with one fourth cup of water and add it to the above sauce and cook till the sauce thickens.
Add the cottage cheese pieces and spring onions. Simmer for two minutes. Serve hot.