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Preheat oven to 450. Peel potatoes, cut into thin strips and place in cold water for 15-20 minutes. Pat dry and microwave on high until heated through but slightly undercooked (2mins per batch). Toss with oil and salt and cook in a single layer on a baking sheet for 25-30 minutes or until crispy. You may have to broil them as well to get that nice hard texture on the edges, 2-3 minutes per side, on the middle rack. Set aside. Meanwhile heat 2tbsp oil in a large wok. Add garlic, ginger and cumin, and saute for 30 seconds. Add tomato paste and mix well, cooking for an additional minute. Add tumeric, chili powder, garam masala, and 1 cup water. Stir over medium heat for 2-3 mins. Add peppers and onions and stir-fry over high heat for 2 minutes until veggies soften. Keep fries and sauce separate before plating so fries remain crispy. Serve sauce over bed of fries and season with lime juice and cilantro.