Heat ghee and cumin seeds in a medium pan over medium heat. Once the cumin seeds begin to splutter, add the onion and serrano pepper.
When the onion begins to brown, add ginger, garlic and the remaining spices.
Add the potatoes, carrot tops and 1 cup water - mix well.
Cover the pan and cook for 10 minutes, checking half way to make sure the water hasn’t evaporated.
Add the remaining ¼ cup water and the sliced carrots, cover and cook for 2-3 more minutes. Serve.