In a large saucepan, add the cubed Yukon gold potatoes and cover generously with water. Season with kosher salt and bring to a vigorous boil over high heat. Cook for 10 minutes until the potatoes are just tender. Drain and set aside.

In the same pan, heat the olive oil over medium-high heat until shimmering. Add the thinly sliced onions and sauté for about 8 minutes until they start to caramelize beautifully, then toss in the green bell pepper and cook, stirring gently, for another 3 minutes until lightly softened.

Stir in the crushed garlic, grated ginger, and minced red chili. Cook for about 1 minute, allowing the aromas to waft through your kitchen and make everyone eager for dinner!

Sprinkle in the turmeric powder, ground cumin, and ground coriander. Stir well to evenly coat the sautéed onions and bell pepper with the fragrant spices.

Add the chopped fresh tomatoes to the pan, gently stirring until they soften and break down, about 3 minutes, creating a delicious base for the curry.

If using, add the tomato paste to the mixture and stir thoroughly. Pour in 1 cup of water to create a light, flavorful sauce that brings everything together.

Gently fold in the drained potatoes, turning the heat down to medium-low. If desired, include the fresh lime juice, seasoning with salt and black pepper to taste. Stir until the mixture is evenly blended and cover it to cook for about 15 minutes, allowing all the flavors to meld together.

Once cooked, turn off the heat and stir in about 3/4 of the chopped cilantro. Transfer your Dopiazeh Aloo into a serving dish, sprucing it up with the remaining cilantro, and serve immediately.