Grate cabbage and press to remove excess water.

Combine dry cabbage with besan, green chili, coriander, cumin, turmeric, garam masala, red chili powder, and salt.

Mix well to form a dry mixture.

Heat oil in a kadhai/wok.

Make medium lemon-sized kofta balls from the mixture.

Carefully drop kofta balls into the hot oil, frying 4-5 at a time.

Fry until golden brown and drain on a kitchen towel.

In a separate kadhai/wok, heat oil for the curry.

Add bay leaf and grated ginger, saute briefly.

Add besan and roast for a few seconds.

Add tomato puree and stir well.

Add coriander powder, red chilli powder, turmeric powder, cumin powder, and garam masala powder.

Fry the masala until oil separates.

Add curd (optional) and fry for another minute.

Add fresh cream and mix well.

Cook for 2-3 minutes, then add water to achieve desired curry consistency.

Adjust salt and bring the curry to a boil.

Simmer, add freshly crushed cardamom, and cook for 5 minutes with the lid closed.

Add the fried kofta balls to the curry and turn off the heat.

Transfer to a serving bowl and garnish with fresh cream and coriander.

Serve hot.