I see some good suggestions below. I'd add that crisp whites, like Sauvignon Blanc, provide a nice offset for the spicy foods. Another directions is something with a bit of sweetness, like a Riesling or a Viogner. My article below elaborates and offers a number of specific bottles you might try (your dinner may have passed but hopefully you might be invited back!)
http://cookingchat.blogspot.com/2006/12/pairing-wine-indian-food.html
