In a pressure cooker, add water and place a bowl into the center. Then cut raw potatoes and add into bowl. Cover the lid and pressure cook it for 5 whistles on medium flame.
When the pressure cooker cools down naturally, then peel the skin of the potatoes and keep it aside.
Now in a pan, add coriander seeds, fennel seeds, black pepper, and white sesame seeds. Dry roast spices for 2 minutes.
Cool down and add them into the mixture jar. Also add turmeric powder, Kashmiri red chili powder, salt, garam masala, sugar, and amchur powder. Cover the lid and grind spices coarsely on pulse grinding. Keep it aside.
Now in a mixing bowl mash boiled potato. Then add grinded spice mix, green chili paste, ginger-garlic paste, salted peanuts, pomegranate seeds, soaked poha, and coriander leaves. Mix well.
Aloo masala is ready.
Make a round shape ball from the masala and keep it aside.