Pork and Chicken Vindaloo — onions on the floor

Full Ingredient List
1 tbsp ground cumin
1 tbsp ground turmeric
1/3 cup Garam Masala
3/4 tsp ground cinnamon
2 tbsp mustard powder
1 tbsp ground coriander
1 tbsp cayenne pepper
1 tbsp onion powder
1 tbsp asafoetida
2 tbsp ginger (grated or finely sliced / minced)
1/2 cup white wine vinegar
1/4 cup red wine
1 tbsp white sugar
vegetable or canola oil
4-8 garlic cloves, crushed or blended
3 red onions, minced or preferably blended
3 red chilies, chopped finely (I used jalapenos in a pinch)
1lbs boneless, skinless chicken thighs, pork shoulder, lamb leg (cubed) or whatever protein you're into
4-5 medium sized tomatoes
1-2 tbsp of tomato paste to taste
Hot Chili Powder to taste
Kosher salt
Cilantro for garnish

Prepping the Potatoes
fill a medium to large saucepan with cold water
season water liberally with kosher salt and stir to dissolve
put the potatoes into the cold water and bring to a boil
once boiling, cook the potatoes for 10-20 mins, depending on size and thickness. Use a poker to test for doneness.
once cooked through, remove from water and shock under cold water to stop the cooking
dry off and put to the side
once cooled, cut into desired size / shape and reserve

Prepping the Onions and garlic
Peel and then blend them together
If a blender is not available, then mince. You do not want big chunks.

Prepping the chilis
Same thing here, blend them or mince them.

Vindaloo Paste Ingredients from above
Combine these spices together in a bowl and whisk to combine:
1 tbsp ground cumin
1 tbsp ground turmeric
1/3 cup tsp Garam Masala
3/4 tsp ground cinnamon
2 tbsp mustard powder
1 tbsp ground coriander
1 tbsp cayenne pepper
1 tbsp onion powder
1 tbsp asafoetida
2 tbsp ginger (grated or finely sliced / minced)

Once mixed, heat a medium fry pan or saucier over medium heat and gently toast the spices for 30 seconds to a minute depending on your pan's heat. Keep shaking the pan and stirring the spices so that they do not burn. DO NOT BURN THEM.

As soon as they are toasted, add the white wine vinegar and the red wine. Stir to combine.
1/2 cup white wine vinegar
1/4 red wine

Once combined, add the sugar, stir to combine and set aside.
1 tbsp sugar

Cooking the meat and building the sauce
Heat the oil in a large pan or saucepan over medium heat
Add the pureed onion and garlic and cook until softened. 5-7 minutes.
Once softened, add your meat to the mixture and cook for a few minutes until the meat begins to lose it's raw color.
Once colored, add the tomato paste and stir to coat
then add the pureed chilies, chopped tomatoes; stir to combine
Add the reserved vindaloo paste, stir to combine
Add a good pinch of salt and bring to a boil
Once the boil hits, immediately lower the heat and maintain a gentle simmer while stirring occasionally.
Let cook over low heat for 30 mins to 1 hour. The goal is to not overcook the meat, but also let the sauce build flavor. If your meat is approaching doneness, you can remove it from the sauce and let the sauce finish.
Add water or chicken stock to maintain the desired thickness of your sauce. Adjust your salt level as the liquid will diminish the flavors, so add small amounts.
Add the potatoes in once this is all finished. Let cook until they are warmed through.
Once finished, adjust any salt levels until desired taste is achieved.
You can add the chili powder to increase the heat if desired
One thing that I wanted to try but haven't would be to remove the meat and potatoes once the sauce is done and puree the sauce. Currently this has the homestyle chunky feel, whereas most restaurants are more smooth and sauce like.

Garnish with cilantro, serve over Basmati rice and compliment with Naan and Raita.