Aloo Capsicum Fry / Crispy Potato Bell Pepper Fry (Low-oil Recipe)

Ever wondered if you can make crispy potatoes with less oil. Yes, you can. Like any food potatoes need a cooking medium. For crispy potatoes the cooking medium would be oil which comes loaded with calories. So I used a shortcut and cooked the potatoes in water, just boiled them, no biggie. Then using very little oil and with a great help from a non-stick pan*, I finished this fry. Baby potatoes look beautiful while regular potatoes work perfectly well too.
* - Always use non-stick pan which have coating intact and pass on the ones which have scratches.

Ingredients:
Serves - 2-3
Baby potatoes - 5
Green bell pepper - 1
Oil - 1 tsp
Garlic paste - 1/2 tsp
Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Curry Powder - 3/4 tsp
Salt - to taste
Method:
Boil and peel the potatoes. Cut into thin wedges. Cut the bell pepper into thin strips.
Heat a non-stick pan and spray some oil and saute the bell peppers for a couple of minutes. Remove and set aside. Heat oil in the same pan in medium heat and add the garlic paste, spice powders and salt. Mix well and add the cut potato wedges. Increase the heat to med-high and swirl around for about 2-3 minutes. Throw in the bell peppers and continue to fry until the potatoes form a nice crust on them. Remove and serve hot as a side. We loved it with creamy curd rice.