Wash and grate cabbage in a bowl with medium size grater. Add some salt and let it rest for 10 minutes.
After 10 minutes squeeze the water out from the cabbage. Sieve and collect the water in another bowl. We are going to use this water in gravy later.
Now heat some oil in pan or wok. Mix gram flour, garam masala, amchur powder, hing and chilly powder in the grated cabbage. Make small size balls (I made 10 balls out of this mixture).
Deep fry or shallow fry these balls in oil till they are golden brown. Put them in paper napkin so that they lose extra oil and keep them aside.
Now in a mixer jar add tomatoes, onions, garlic, ginger, cashew pieces, cloves, cinnamon, cardamom and black pepper.
Grind it to a paste. Add very little water if needed. Now heat wok or pan at medium heat and add 2-3 tbsp of oil.
Add cumin seeds and let it splatter for few seconds. Add ground onion tomato paste and cook till masala starts leaving the edges. It may take 10-15 minutes to get masala to cook.
When masala starts leaving oil and edges add red chilly powder, coriander powder, turmeric powder and Kashmiri lal mirch powder.
Mix them well and add the water we took it out from cabbage. Let the gravy boil then add salt and 1 cup of water.
Cook the gravy for few minutes and switch off the heat. Check the salt and adjust as needed.
Before serving put the koftas in serving bowl and pour gravy over them. In a small bowl mix together curd and milk till they are smooth.
Garnish cabbage koftas with this mixture. Cabbage kofta is ready to serve.