Peel and cube the Yukon Gold potatoes. Boil them in salted water for about 10 minutes until tender but not mushy. Drain and set aside.

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Sauté sliced yellow onions for around 8 minutes until golden and caramelized.

Add sliced green bell pepper and cook for an additional 3 minutes, until slightly softened.

Stir in minced garlic, grated ginger, and sliced red chili. Cook for 1 minute until aromatic.

Sprinkle in turmeric powder, ground cumin, and grounded coriander. Toast in the mixture for about 1-2 minutes.

Add chopped tomatoes and cook for about 3 minutes until softened.

Pour in 1 cup of water and the optional tomato paste. Stir well and bring to a simmer.

Gently fold the drained potatoes into the sauce, along with lime juice, kosher salt, and black pepper. Cover and simmer for 15 minutes.

Check seasoning and adjust if necessary. Serve hot, garnished with cilantro.