Start by cubing your Yukon Gold potatoes into even pieces. Place them in a pot of salted water and bring to a boil over medium heat. Cook the potatoes for about 10 minutes, or until they’re tender but not mushy—a fork should easily pierce through them. Once done, drain the potatoes and set aside.

In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced yellow onions and sauté them for about 8 minutes, stirring occasionally, until they caramelize and turn golden brown.

Once the onions are caramelized, toss in the sliced green bell pepper. Continue to sauté for an additional 3 minutes.

Stir in the minced garlic, freshly grated ginger, and minced red chili into the onion and pepper mixture. Cook for about 1 minute.

Sprinkle turmeric powder, ground cumin, and ground coriander over the sautéed mixture. Stir well to ensure that the spices coat the vegetables evenly, cooking for about 30 seconds.

Fold in the chopped tomatoes, stirring to incorporate them into the spice mix. Allow them to cook down for approximately 3 minutes, or until they become soft and release their juices.

If you’re using tomato paste, add it now along with 1 cup of water to create a light sauce. Stir everything together, making sure the tomato paste dissolves completely.

Carefully fold in the drained potatoes, ensuring they’re gently coated with the sauce. Squeeze in fresh lime juice, and season with kosher salt and black pepper to taste. Cover the pot, reduce the heat, and let your Dopiazeh Aloo simmer for about 15 minutes.

Once done, remove from heat and garnish with freshly chopped cilantro. Serve your beautifully aromatic Dopiazeh Aloo warm, with flatbreads or over rice.