Blend all ingredients in a hand mixer until smooth.
Pour into an airtight container and store in the refrigerator until ready to use. Will keep for up to two weeks.
Grind all spices together until very fine.
Keep in a spice jar until ready to use. (You can change the amounts of each ingredient to your liking.) Potato Curry 1. Heat oil in a karai vigorously, add onion mixture and saute for 5 minutes, stirring frequently.
Add chili spice, potatoes, turmeric, salt and sugar and saute for another 2-3 minutes, stirring constantly so nothing sticks.
Add water, when it boils, cover, reduce temperature and cook for about 10 minutes until the mixture thickens.
Sprinkle with garam masala and remove from heat.