Heat a saucepan.

Add chopped potatoes, water, and salt to the saucepan.

Cook the potatoes until they are half-cooked or soft.

Drain the water from the potatoes and set them aside.

In a mixer grinder, combine the vindaloo spice ingredients and grind them into a paste.

Heat oil in a pan or kadhai.

Add mustard seeds and curry leaves to the hot oil and let them splutter for about 10 seconds.

Add the vindaloo paste to the pan and cook for 3 minutes.

Add 1/2 cup of water, the boiled potatoes, and salt to the pan, and mix well.

Cook for 10-12 minutes, allowing the flavors to meld.

Add a little sugar, mix well, and serve hot.

Serve Aloo Vindaloo with Sol Kadhi and rice for a complete meal.