Now heat a large pan with oil, add the fennel seeds and bay leaf. Once the fennel turns golden add in the finely chopped onion, 1 tbsp of coriander leaves, mint leaves and saute until the onion turns translucent. Now add the ground puree to the pan and give a stir. Follow it by the powders (turmeric, asafoetida, nutmeg, red chilli, coriander, jeera, garam masala) and salt. Stir well to combine. Cook it in medium flame until raw smell of the masala is gone for about 5 minutes, stiring in between.