Start by peeling and cubing the Yukon gold potatoes into bite-sized pieces. Bring a large pot of salted water to a boil and add the potato cubes. Cook for about 10 minutes until tender but not falling apart. Drain and set aside.

In the same saucepan, heat olive oil over medium heat. Add sliced onions and sauté for about 8 minutes until golden brown. Toss in diced green bell pepper and continue cooking for 3-4 minutes until softened.

Stir in minced garlic, grated ginger, and chopped red chili. Sauté for 1 minute until garlic is golden and the mixture is aromatic.

Sprinkle turmeric, cumin, and coriander powder over the vegetables. Stir well and toast the spices for 1-2 minutes to release their essential oils.

Add chopped tomatoes and stir to combine, cooking for about 3 minutes until softened. If using, mix in tomato paste.

Carefully stir in the boiled potatoes along with a cup of water. Season with salt, pepper, and lime juice, folding the potatoes into the sauce.

Cover the pot and reduce heat to low, letting the curry simmer for about 15 minutes. Stir occasionally to prevent sticking.

Once cooked, fold in chopped cilantro and serve with rice or flatbreads.