Heat oil in a pan. Add cumin seeds, bay leaf, cinnamon, cloves, green cardamom, ginger and garlic paste. Sauté for a minute.
Then add chopped onion and sauté till onion becomes slightly brown.
Now add red chilli powder, coriander powder, turmeric powder, cumin powder, and some water. Mix well and cook till oil separates from its sides.
Then add tomato puree, green chilli slits and salt. Cover and cook gravy till oil separates from its sides.
Then add curd and mix well with the gravy.
Now add leftover cabbage water and ½ cup of water to adjust the consistency of the water.
Mix well and boil. Add cabbage kofta and cover and cook for 5-7 minutes.
Then add garam masala and kasuri methi. Mix well.
Switch off the flame and add lemon juice and coriander leaves. mix well
Serve cabbage kofta curry with roti, paratha or rice.