Select sauté on the instant pot and adjust to normal.
Add oil or ghee to the pot.
When the oil or ghee is hot, add cumin seeds.
When the cumin seeds splutter, add asafoetida, and crushed coriander seeds.
Then add the ginger garlic paste.
In about 30 seconds, add the potatoes, and stir.
Then add salt, red chili powder, water, serrano pepper, and turmeric. Stir well. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 6 minutes.
When cooking is complete, use natural pressure release to depressurize. I have noticed that sometimes if you quickly release the pressure the potatoes stay uncooked.
Open the lid. To remove the extra water, select sauté and let the extra water evaporate for an estimated 3 to 4 minutes. Do not stir hard or the potatoes will break.
Add lemon juice, mix gently, and garnish with cilantro.
Transfer gently in a serving bowl immediately.