Heat oil in a saute pan. Sprinkle asafoetida and give it a quick stir. Throw in cumin seeds. As soon as they crackle, add the garlic, chillies and onion. Fry for 5-6 minutes on a medium flame until onion is translucent.
Mix in the shredded cabbage and all the spice powders + salt, except garam masala. Toss well to combine. Lower the flame, cover and steam cook for 6-7 minutes until the cabbage is cooked through but retaining its texture a bit.
Garnish with finely sliced spring onion greens for a pop of colour and added flavour.