Vindalo was a dish introduced to North India by Portuguese settlers in the late 16th century, bringing with them the potato (hence the aloo bit of the name) recently discovered in the Americas and capitalising on the Indian spice trade. Compared to the home cooking of the only Portuguese lady I know (who lives in Flint!), the stuff you get at your local Balti house is like aromatic yoghurt.
This is my feeble attempt.
More olive oil than is politcally correct, smoking.
Too much garlic for polite society, sliced thinly across the cloves for maximum stickyness.
As much Sood's Chilli Pickle as you consider safe. Accept no substitutes unless you absolutely have to.
Two baking potatoes, not baked.
Half a small cauliflower (ensure you have a plan for the other half)
One large free range onion and something stodgy to chew on while you quarter it.
One 400g/15oz can of chopped tomatoes - I prefer Dettori's or a store brand. *makes sign of the cross* Napolina is a little too thick, the mixture may burn which tastes nice but it hurts the poor defenceless saucepan.
If you are not vegetarian and don't have any religious considerations, you may wish to add some cooking bacon but this really isn't necessary. In fact it's verging on pointless unless you "must" have meat before you can feel properly fed.
Oh yes, and some broccoli - a similar amount to the cauli or a bit more if you can swing it
Saute the garlic until it threatens to turn brown on you. Spoon in as much chilli pickle as you dare, close your eyes for safetly reasons and shake the pan until the sparkly noise stops or the fumes overpower you. Add the onion and stirfry untill the onions reach the consistency you like (I like to still be able to see them at the end)
Dice the potatoes after microwaving them for 6 minutes at full ping (oh dear I should have mentioned this earlier, in fact maybe I should have told you to pierce the spuds before starting - never mind, microwaves are dirt-cheap these days) and throw them into the festering mess with maybe three quarters of the tomatoes. I find it helps if you open the can first, and retain it.
Before tackling ANY of this, pull the broc and cauli florets from their stalks, and keep the stalks either for stock or for throwing at your least favourite politician. Steam the florets until they'd have been called al-dente had they been spaghetti.
Fastforwarding to the present mess of potage, which hopefully hasn't burned while you were reading this, add the florets and the rest of the tomatoes. Achieve piping-heat, using a shehnai if neccessary. In the absence of an import licence, residents of continental Europe and the USA may use a bombarde instead, at the management's discretion.
Serve with a storebought Peshwari naan. Alternatively, give it to the dog and phone for a takeaway.
NB You shouldn't drink liquids with any fiery-hot foods (especially not milk because that is just disgusting). If you have over-chillied, the correct antidote is fresh fruit. Hence the Peshwari naan.