Boil cubed Yukon Gold potatoes in salted water for about 10 minutes, or until just tender. Drain and set aside.

In a large saucepan, sauté sliced yellow onions in extra virgin olive oil over medium heat for approximately 8 minutes until golden brown. Add green bell pepper and cook for an additional 3 minutes.

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

Sprinkle in turmeric, cumin, and coriander, blending these spices into the onion mixture until everything is well-coated.

Add chopped tomatoes and cook for about 3 minutes until they soften.

Mix in the optional tomato paste and 1 cup of water, stirring until you have a light, flavorful sauce.

Gently fold in the drained potatoes along with fresh lime juice, seasoning to taste with salt and pepper. Cover and simmer for about 15 minutes.

Garnish with freshly chopped cilantro and serve warm.