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

• Step 1

  Heat the oil in a large tilt skillet, steam kettle, or heavy pot over medium-high heat. Add the diced potatoes and cook for 5 to 6 minutes, stirring occasionally, until the surfaces turn opaque and begin to pick up light color. 

• Step 2

  Pour in the Tomato Bliss, coconut milk, and vegetable stock. Stir well, scraping up anything that has stuck to the pan, and bring to a low boil.

• Step 3

  Add the chickpeas, reduce to a steady simmer, and cover. Cook for 20 to 22 minutes, stirring every 5 to 7 minutes, until the potatoes are fully tender and the gravy has thickened and come together.

• Step 4

  Remove from the heat and let the curry rest uncovered for 5 minutes. Taste, then adjust with salt as needed. Spoon over basmati rice, a grain blend, or farro. Finish with cilantro, lemon, and yogurt.