Begin by peeling and cubing the Yukon Gold potatoes into bite-sized pieces. Place them in a large pot of salted water, bring to a boil for about 10 minutes, and drain well.

In the same pot, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Add sliced yellow onions, stirring for about 8 minutes until golden brown.

Add diced green bell pepper into the pot and cook for an additional 3 minutes.

Stir in minced garlic, freshly grated ginger, and minced red chili, cooking for about 1 minute.

Sprinkle in turmeric, cumin, and coriander powders, stirring continuously for 30 seconds to a minute.

Add chopped fresh tomatoes, stirring to combine into a chunky sauce. Cook for about 3 minutes.

If using, stir in tomato paste and one cup of water, bringing it to a gentle simmer.

Gently fold boiled potatoes into the sauce, adjust seasoning with lime juice, salt, and pepper. Simmer on low for about 15 minutes.

Remove from heat, garnish with freshly chopped cilantro, and serve warm.