Rajma

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1. 1
   Heat a pan over medium-low heat and toast the coriander, cumin, and fennel seeds until lightly browned and fragrant, 3 to 5 minutes. Transfer to a bowl to cool.
2. 2
   Add the green cardamom, bay leaves (if using), black cardamom (if using), cinnamon, star anise, nutmeg, mace (if using), cloves, and peppercorns to the pan and toast until fragrant, 3 to 5 minutes. Transfer to the bowl with the other toasted seeds. Allow the spices to cool completely, then blend to a powder in a spice grinder.  Do Ahead: Store garam masala in an airtight container for up to 3 months.
3. 3
   Heat the oil in a wide pan or braising pan over medium heat. Add the onion and salt, and cook, stirring occasionally, until softened and starting to brown, about 15 minutes. Adjust the heat between medium-low and medium to prevent the onions from browning too quickly.
4. 4
   Reduce the heat to medium-low. Add the garlic and ginger and continue to stir until lightly browned and fragrant, 3 to 5 minutes.
5. 5
   Add the garam masala, coriander, cumin, red chili, and turmeric, and stir for a few seconds to toast. Add the tomato paste and 1 cup water and stir well to combine. Increase the heat to medium and cook, stirring occasionally, until thickened, about 10 minutes.
6. 6
   Transfer the onion and tomato mixture to a blender, let it cool slightly, and blend until smooth.  Do Ahead: Store Tomato Onion Masala in an airtight container and refrigerate for a few days or freeze for up to 6 months.
7. 7
   Combine the beans, tomato onion masala, fenugreek leaves, and 1 cup water in a large saucepan. Simmer, partially covered, to let the flavors blend, 10 minutes.
8. 8
   Stir in the garam masala, amchur, black salt, salt, and red chile, adjusting the salt and red chile to taste.
9. 9
   Serve with red onion and with ginger and cilantro, if desired.