In a pan, heat the olive oil. Add hing and cumin seeds.
Add coriander powder, turmeric powder and the chopped green chillies.
Stir and sauté the masala.
Crumble the potatoes and add it to the pan. Mix well.
Add 1, 1/2 cups of water and cover the pan for a few minutes. Add red chilli powder and whisked curd. Stir continuously.
Add salt and allow to simmer for 3-4 minutes.
Garnish with chopped coriander and serve hot with rice or rotis.