The depth in Chana Masala comes from two things: bhuna — blooming spices in oil — and a long-cooked tomato base that develops sweetness, acidity, and body. Tomato Bliss already has the bhuna and the base built in, so the gravy is consistent, deeper, and faster every batch.

• Step 1

  Preheat a tilt skillet or steam kettle to medium heat (approximately 325–350°F surface temperature) and add oil. Once hot, add the diced potatoes and cook for 3–4 minutes, allowing them to lightly sear and begin softening. Add the chickpeas and cook, stirring, 2-3 minutes.

• Step 2

  Reduce heat to low. Add the chickpeas, Tomato Bliss, and coconut milk. Add water, if necessary, so that chickpeas and potatoes are covered by 1/2 inch. Stir thoroughly to combine.

• Step 3

  Simmer gently uncovered for about 20 minutes until potatoes are tender and sauce has thickened to a medium stew consistency, stirring every 5–7 minutes to prevent sticking and ensure even cooking.

• Step 4

  Hold hot for service or transfer for storage. Serve with rice or pita bread.