In a medium size pot, on medium heat, heat the oil.
Add in cumin seeds, nigella seeds, funnel seeds, coriander seeds, cloves, green cardamoms, and mix well for 30 seconds.
Add ¼ water cup of water (to avoid burning of the spices)
Next add the potatoes and mix well for 2 minutes.
Add in ginger garlic paste, red chili powder, crushed red pepper, coriander powder, amchur powder, garam masala, fresh lemon juice, turmeric, salt, and mix well for 1 minutes.
Add rest of the water and mix well for 30 seconds.
Cover the pot, and leave it for 20-25 min on medium to low heat be sure to check occasionally if the water dries too quickly then add few tbsp of more water and mix well.
Garnish with cilantro and serrano pepper.
Serve with fresh chapati.