First, rinse the shahi tendli under running water. Trim the ends off the shahi and cut them lengthwise.
Heat oil in a frying pan and shallow-fry the tendli until golden brown.
Chop and boil the onions and tomatoes in water for 7-8 minutes. Next, add salt.
Strain and let the mixture cool down completely.
Transfer the tomato and onionx mixture to a blender.
Add the tahini paste and poppy seeds to a grinder to make a smooth paste.
Add oil to the pan and temper mustard seeds. Next, add the whole spices like bay leaf, cloves, and cinnamon. Fry for a minute.
Next, add the minced garlic, ginger paste, and some of the cilantro. Fry for two minutes.
Add the ground paste and sauté for 3-4 minutes or until the raw smell goes away.
Next, add the turmeric powder & chilly powder along with salt. Mix and bring to a boil.
Add the fried tendli to the pan, mix, and cook for 5-6 minutes on medium flame or till the tendli is well-cooked.