Grate the cabbage and squeeze out excess water.

In a mixing bowl, combine grated cabbage, gram flour, green chili, coriander, cumin powder, turmeric, garam masala, red chili powder, and salt.

Mix well to create a dry mixture.

Heat sunflower oil in a wok or kadhai.

Shape the cabbage mixture into medium lemon-sized kofta balls.

Carefully drop 4-5 kofta balls into the hot oil at a time and deep fry until golden brown.

Remove the fried kofta balls and place them on a kitchen towel to absorb excess oil.

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

Add bay leaf and then add ginger paste, sauté for a few seconds.

Add gram flour and roast for a few seconds.

Immediately add tomato puree and stir well.

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

Fry the masala until oil starts to separate from the sides.

Add curd (optional) and fry for another minute.

Add fresh cream and mix well.

Cook for 2-3 minutes.

Add water to adjust the curry consistency.

Add salt to taste and bring the curry to a boil.

Reduce heat, add crushed cardamom, cover, and simmer for 5 minutes.

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

Transfer the curry to a serving bowl.

Garnish with a swirl of fresh cream and chopped coriander leaves.

Serve hot with Pudina Tawa Paratha and Tomato Onion Cucumber Raita.