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. Let the potatoes sauté for 4 minutes until slightly cooked. Stir intermittently.
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 quick pressure release.
Open the lid. To remove the extra water, select sauté and let the extra water evaporate for a few 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.