Directions

1. In a large pot, bring water to a boil. Add the peeled and cubed Yukon gold potatoes along with Kosher salt, season generously. Boil the potatoes for about 10-12 minutes or until fork-tender but not falling apart. Drain and set aside.

2. In a large skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add the onion and saute, stirring until they have softened and started to caramelize about 8 minutes.

3. Add the sliced green bell pepper to the skillet and continue to sauté for another 3-4 minutes, until the pepper softens.

4. Stir in the minced garlic, grated ginger, and minced red chili. Sauté until fragrant, about 30 seconds, being careful not to burn the garlic.

5. Sprinkle in the turmeric powder, ground cumin, and ground coriander. Stir well to combine and cook for an additional minute to toast the spices.

6. Add the chopped tomatoes and optional tomato paste, cooking for 5 minutes until the tomatoes break down and create a saucy mixture. Season with black pepper to taste.

7. Gently fold the boiled Yukon gold potatoes into the skillet, ensuring they are well-coated with the spice mixture. Cook for another 5 minutes, allowing the flavors to meld together.

8. If desired, squeeze fresh lime juice over the potato mixture and toss gently. Remove from heat and stir in the chopped cilantro just before serving.