Add oil to a skillet over medium-high heat. Then add fennel seeds and bay leaves saute for 1 minute.
Stir in onions and ginger paste. Saute well. Add spelt flour saute for 2-3 minutes until it turns aromatic.
Next up: turmeric, chili powder, coriander powder, cumin powder, and salt. Saute until it has a fragrant punch. Add tomatoes saute until they breakdown into a mushy consistency. Pour in water. Cook for 15 minutes until the oil begins to separate and it's completely done.
Stir in coconut milk, Garma masala, and cilantro. Mix well for 2-3 minutes.
Ladle in a bowl top with toasted spicy pumpkin seeds and devour with my delicious