Begin by bringing a pot of salted water to a boil over medium heat. Add cubed Yukon Gold potatoes and cook until just tender, about 10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add sliced yellow onions and sauté until golden brown and caramelized, around 8 minutes.

Add the sliced green bell pepper to the onions and sauté for an additional 3 minutes until peppers soften.

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

Sprinkle in the turmeric powder, ground cumin, and ground coriander. Stir for 1 to 2 minutes until fragrant.

Fold in the chopped tomatoes and cook for roughly 3 minutes until they start to soften.

Stir in the tomato paste and 1 cup of water. Bring to a gentle simmer.

Gently fold in the boiled potatoes, squeeze fresh lime juice over, and season with salt and black pepper.

Cover and reduce the heat to low, allowing the curry to simmer for 15 minutes.

Garnish with freshly chopped cilantro. Serve warm with naan or rice.