Firstly take a pan, heat it and dry roast desiccated coconut for few minutes and put it aside.
Dry roast poppy seeds(khus khus) for few seconds and put it aside.
Take a blender, add roasted coconut and roasted poppy seeds together, powder them, add little water then blend into a paste and keep aside for later use.
Take a cooking vessel or pressure cooker, add oil and heat it.
Add chopped onions, slit green chillies and saute until translucent or light brown.
Add ginger garlic paste and saute until raw smell disappears.
Add diced potatoes and saute for 2-3 minutes.
Add the blended coconut and poppy seeds paste and mix.
Add salt, red chilli powder and turmeric powder and mix.
Cook on sim flame by covering the lid until oil is separated for 2-3 minutes.
Add fried onion paste and beaten yogurt, mix it well.
Cook on low flame till oil is separated .
Add water as per the thickness of the gravy desired.
Pressure cook the aloo for 3 whistles on high flame or cook until the aloo gets soft.
Add coriander leaves and mint leaves, garam masala powder, black pepper powder, coriander seeds powder, mix everything well.
Cook the whole mixture for about 3-4 minutes.
Serve hot with fried boiled eggs and rice pulao.