For the gravy, in a pan over medium heat, warm oil. Once hot, add cumin seeds, cinnamon, bay leaf, cloves, black cardamom, and green cardamom. Stir and sauté for 1 minute. Add onions and green chili and sauté for 3 to 4 minutes, or until onions start to turn golden. Then add garlic and ginger. Stir and cook for 2 more minutes.

Add turmeric powder, red chili powder, coriander powder, and cumin. Stir and sauté for 1 minute. Then add tomatoes, cashews, and salt. Stir and cook for 5 to 6 minutes, or until tomatoes are cooked down. Add water and stir. Cover pan and cook over medium-low heat for 5 minutes.

Turn off heat. Remove lid, and let cool for 8 to 10 minutes.

For the dumplings, in a large bowl, add all ingredients. Mix well using hands. Scoop 2 tablespoons of mixture and roll into a ball. Repeat for remaining mixture.

In a pan over medium heat, warm enough oil to coat pan. Once hot, add dumplings and deep-fry until golden brown. Place on a paper towel lined plate to drain.

Transfer cooled gravy to a blender and blend well. Pour into a pan. For a silky texture, strain mixture using a sieve.

Set pan with gravy over low-medium heat, and sprinkle with fenugreek leaves and sugar. Once gravy starts to simmer, turn off heat, add coconut cream, and stir.

Divide dumplings between 4 serving bowls and pour gravy over dumplings. Sprinkle with freshly chopped cilantro on top and serve hot.