Place the potatoes in a large saucepan, add water to cover, and bring to a boil. Cook over medium heat for 30 minutes, or until very tender. Mash set aside, and keep warm.
Meanwhile, heat the ghee in a saucepan over medium heat until hot. Add the mustard seeds and saute for 1 minute, or until they begin to pop. Add the onion and chili pepper and saute, stirring frequently, for 5 minutes, or until the onion is softened and barely browned. add the Garam Masala, chili powder, ginger, turmeric, and salt. Stir in the lemon juice. Add to the potatoes and mix well to blend.