Peel the potatoes, cut them into small sized cubes.
Transfer the cut potatoes to the pressure cooker, add salt and water, mix well.
Close the lid of the pressure cooker and cook for about 10 minutes or until 3 whistles come. Make sure you follow the guidelines in the manual when you use the pressure cooker including the use of safety valve as this is important for your safety while cooking with pressure cookers.
After about 10 minutes of cooking in medium heat or 3 whistles, you can switch off the stove. Wait for the pressure cooker to cool down before opening.
Meanwhile, if you want to add the seasoning, heat oil in a pan and saute chopped onion for few minutes until the onion is browned.
Once the pressure cooker is cool enough, you can open the pressure cooker and add the spices - turmeric powder, red chili powder, coriander powder, cumin powder, curry powder and garam masala powder.
Mix all ingredients very well and cook in high heat (keeping the cooker open without lid) for about 2 to 3 minutes stirring occasionally. The gravy of the potato curry will naturally thicken up as the potatoes blend with the exotic spices.
Now you can add the sauteed onions to the potato curry for chapathi and serve the potato curry hot with chapati or rice or any dish you wish to serve it with. Enjoy the potato curry for chapathi hot or warm for best results!
As I mentioned above, if you wish you can skip adding the onions so you can easily tweak this to make potato curry for chapathi without onions and garlic or no onion no garlic recipe.