In the US, vindaloos and kormas are 95% identical to makhani sauce. They put tomato in everything and use a garam masala + ginger garlic base even when the proper dish doesn't have it or uses very little. A Western vindaloo is an extra spicy and thick makhani sauce with the dairy left out and a Western korma has used ground nuts instead of dairy. It's pretty nutso how different an Indian restaurant in the West makes a korma compared to what the dish is in India, where it's chick fill of vegetables.