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In a medium pot, combine 3 cups water (6 cups for 4 servings) and stock concentrate. Bring to a boil, then reduce heat to a low simmer. Wash and dry produce.
Halve, peel, and dice half the onion (whole onion for 4). Core, deseed, and dice bell pepper into ½-inch pieces. Thinly slice scallion, separating whites from greens. Mince chili. Zest and quarter lime.
In a small bowl, combine paprika, chili powder, and half the garam masala (all for 4).