Place a large stock pot over medium heat. Add 2 tablespoons oil and the onions, sauté for 3 minutes. Then add all the dried spices and stir into the onions. (“Toasting” the spices opens up the flavors faster.) Next add the ginger and garlic, sauté another 1-2 minutes.
Add the tomato puree, 1 1/2 teaspoons salt, and 1 3/4 cups of water. Stir in the yogurt. Simmer for 20-25 minutes, while you are cooking the rice.
Set a smaller pot over high heat. Add 1 tablespoon oil and the dried rice. Sear the rice for 1-2 minutes, stirring to coat it in the oil. Add water (usually 3 cups, but check package) and cover to bring to a boil. Once boiling, stir, add a pinch of saffron and a large pinch of salt, then cover the pot and lower the heat to a simmer. Simmer for about 15 minutes until the surface of the rice has steam holes, then remove from heat but keep covered until ready to serve.
Once the rice is ready, remove the bay leaves. Use an immersion blender to puree the curry. (This is an optional step, but it improves the texture.)
Add the shrimp to the curry pot. Stir them in and allow them to cook for 3-5 minutes, until pink. Taste for salt. Serve the Rogan Josht over the saffron rice, with some naan on the side.
Notes
NOTES: Madras curry powder has some heat to it! If you are sensitive to spicy foods, omit the extra cayenne pepper. If you can't find Madras curry powder, use standard curry powder and add a little extra cayenne.