In a mixing bowl, take the Green Cabbage (3 cup), Ajwain Seeds (1 teaspoon), Ground Turmeric (1/4 teaspoon), Kashmiri Red Chili Powder (1/4 teaspoon), Garam Masala (1/4 teaspoon), Asafoetida (1 pinch), Dahi (1 tablespoon) and Salt (to taste).
Add Dried Chickpeas (1 cup) & Baking Soda (1 pinch) and mix well. Keep the cabbage mixture aside for about 25-30 mins. The kofta mixture would have become moist as the cabbage would release its juices.
If the mixture looks dry, then you can add some Water (to taste).
Heat Oil (to taste) for deep frying in a pan or kadai. Make small balls of batter and fry the kofta till crisp and golden.
Drain the cabbage koftas on paper towels to remove excess oil and keep aside.
Heat a Olive Oil (2 tablespoon) in a kadai, add Bay Leaf (1), Black Cardamom (1), Green Cardamom Pod (2), Cinnamon Stick (1/2 inch) and Whole Clove (2). Fry the whole spices till fragrant, about 10-15 seconds.
Add the Onion (1) and fry till golden.
Add the Fresh Ginger (1/2 inch) and Garlic (2 clove) and saute till the raw aroma of the ginger-garlic goes away.
Add the Tomato (3), Ground Turmeric (1/4 teaspoon), Kashmiri Red Chili Powder (1/4 teaspoon) and Ground Coriander (1/4 teaspoon).
Stir and saute till tomatoes soften and oil starts to come out.
Let this mixture cool and then grind mixture with some water to a smooth paste with about 1/2 cup of Water (to taste).
In the same pan, gently heat about Olive Oil (1 tablespoon). Add the ground Masala Paste and stir with the oil. Immediately add Water (2 cup) and again stir well.
Add Salt (to taste) and simmer the mixture till it thickens a bit and reaches a medium gravy consistency. Make sure the curry is cooked well.
Then add Cream (1 tablespoon) and add the Dried Fenugreek Leaves (1/2 teaspoon) & stir again. Switch off the fire.
Serve the hot cabbage kofta curry with rotis, naan and steamed rice or jeera rice. Garnish with coriander leaves before serving the cabbage kofta.