Ancient Wisdom, Real Flavors

Indian Ayurvedic Cooking With Pure Ghee & Spices

Discover the healing power of authentic Indian cuisine — slow-simmered curries, fragrant biryanis, and dals enriched with ghee. Spices that nourish, ingredients that heal, recipes passed down through generations.

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Indian Ayurveda has nourished the body for over 5,000 years. ShapeON shares that same philosophy — pure, natural ingredients designed to support your wellness journey.

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Indian Ayurvedic Recipes

Six time-honored recipes from across India — each made with ghee, butter, or cold-pressed coconut oil. Healing spices, real food, ancient wisdom.

Golden Dal Tadka

Golden Dal Tadka

⏱ 50 min🍽 4 servings🔥 Easy

Yellow lentils slow-simmered with turmeric and finished with a sizzling ghee tadka of cumin, mustard seeds, and garlic. The soul of Indian home cooking.

Ingredients

  • 1½ cups split yellow lentils (toor or moong dal)
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 4 cups water
  • Tadka: 4 tbsp ghee
  • 1 tsp cumin seeds
  • ½ tsp black mustard seeds
  • 1 small onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 dried red chilies
  • 1 tomato, chopped
  • 1 tsp ground coriander
  • ½ tsp red chili powder
  • Fresh cilantro, chopped

Instructions

  1. Rinse lentils until water runs clear. Combine with water, turmeric, and salt in a pot. Bring to boil, then simmer 25-30 minutes until soft and creamy.
  2. Whisk dal until smooth. Add water if needed for desired consistency.
  3. For the tadka: heat ghee in a small skillet. Add cumin and mustard seeds; let them sizzle and pop, 30 seconds.
  4. Add onion; sauté 3 minutes. Add garlic, ginger, and chilies; cook 1 minute.
  5. Add tomato, coriander, and chili powder. Cook until tomato breaks down, 3 minutes.
  6. Pour tadka over dal. Stir, garnish with cilantro, and serve with basmati rice or naan.
Tandoori Chicken

Tandoori Chicken

⏱ 1 hr + marinating🍽 4 servings🔥 Medium

Yogurt-marinated chicken with smoky spices, charred to perfection in the oven. The iconic North Indian dish, brought to your kitchen.

Ingredients

  • 8 chicken thighs, bone-in skin-on
  • 1 cup full-fat Greek yogurt
  • 3 tbsp ghee, melted
  • 3 tbsp fresh lemon juice
  • 2 tbsp fresh ginger, grated
  • 5 cloves garlic, minced
  • 2 tbsp tandoori masala
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp paprika (for color)
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • Salt to taste

Instructions

  1. Make 2-3 deep slashes in each chicken thigh.
  2. Whisk yogurt, melted ghee, lemon juice, ginger, garlic, and all spices in a large bowl.
  3. Coat chicken thoroughly with marinade, working it into the slashes. Cover and refrigerate at least 4 hours, preferably overnight.
  4. Preheat oven to 230°C (450°F). Place chicken on a wire rack over a baking sheet.
  5. Roast 30 minutes, then broil 3-4 minutes until edges are charred.
  6. Rest 5 minutes. Serve with mint chutney, sliced red onions, and lemon wedges.
Saag Paneer

Saag Paneer

⏱ 50 min🍽 4 servings🔥 Medium

Tender paneer cubes simmered in a vibrant spinach and mustard greens curry with ghee, ginger, and garam masala. A North Indian vegetarian classic.

Ingredients

  • 500g fresh paneer, cubed
  • 500g fresh spinach
  • 200g mustard greens (or kale)
  • 4 tbsp ghee (divided)
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 2 green chilies, finely chopped
  • 2 tomatoes, pureed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • ½ cup heavy cream
  • Salt to taste

Instructions

  1. Blanch spinach and mustard greens in boiling water 1 minute. Drain and shock in ice water. Squeeze dry and blend to a coarse puree.
  2. In a skillet, fry paneer cubes in 1 tbsp ghee until golden. Set aside.
  3. In same pan, heat remaining ghee. Sauté onion until golden, 8 minutes.
  4. Add garlic, ginger, and chilies; cook 1 minute. Add tomato puree, cumin, coriander, and turmeric. Cook 5 minutes until thick.
  5. Stir in greens puree. Simmer 10 minutes. Add cream and garam masala. Season with salt.
  6. Add paneer; simmer 5 minutes more. Serve with naan or basmati rice.
Cucumber Raita

Cooling Cucumber Raita

⏱ 15 min🍽 4 servings🔥 Easy

A cooling yogurt accompaniment with grated cucumber, mint, and toasted cumin. The perfect counterpoint to spicy dishes.

Ingredients

  • 2 cups full-fat plain yogurt
  • 1 large cucumber, grated and squeezed dry
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 small green chili, finely minced (optional)
  • 1 tsp cumin seeds
  • ½ tsp black salt or sea salt
  • ¼ tsp ground black pepper
  • Pinch of cayenne (to garnish)

Instructions

  1. Toast cumin seeds in a dry skillet over medium heat until fragrant, 1-2 minutes. Cool, then grind.
  2. In a bowl, whisk yogurt until smooth.
  3. Stir in grated cucumber, mint, cilantro, chili (if using), ground cumin, salt, and pepper.
  4. Chill at least 30 minutes for flavors to meld.
  5. Garnish with a pinch of cayenne and a few mint leaves before serving.
Lamb Rogan Josh

Kashmiri Lamb Rogan Josh

⏱ 2 hrs🍽 4 servings🔥 Medium

Tender lamb slow-cooked in a rich, aromatic gravy with Kashmiri red chilies, fennel, and ginger. A signature dish from the Himalayas.

Ingredients

  • 1 kg boneless lamb shoulder, cubed
  • 4 tbsp ghee
  • 2 large onions, finely chopped
  • 5 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 black cardamom pods
  • 5 green cardamom pods
  • 3 cinnamon sticks
  • 2 bay leaves
  • 2 tbsp Kashmiri red chili powder
  • 1 tbsp ground fennel
  • 1 tsp ground ginger
  • 1 cup full-fat yogurt
  • 1 tsp garam masala
  • Fresh cilantro, chopped
  • Salt to taste

Instructions

  1. Heat ghee in a heavy pot. Add cardamom pods, cinnamon, and bay leaves; sizzle 30 seconds.
  2. Add onions; cook until deep golden brown, 12-15 minutes.
  3. Add garlic and ginger; cook 1 minute. Add lamb and brown well, 8 minutes.
  4. Add chili powder, fennel, and ground ginger. Cook 2 minutes.
  5. Whisk yogurt and add gradually, stirring constantly to prevent curdling. Add 1 cup water and salt.
  6. Cover and simmer on low 1.5 hours, stirring occasionally, until lamb is fork-tender.
  7. Stir in garam masala. Garnish with cilantro. Serve with basmati rice.
Cardamom Kheer

Cardamom Rice Kheer

⏱ 1 hr🍽 6 servings🔥 Easy

A creamy Indian rice pudding slow-cooked with whole milk, cardamom, saffron, and finished with toasted nuts. The dessert of celebrations.

Ingredients

  • ½ cup basmati rice, rinsed and soaked 30 min
  • 2 liters whole milk
  • ¾ cup sugar
  • 2 tbsp ghee
  • 10 green cardamom pods, crushed
  • Pinch of saffron threads
  • 2 tbsp warm milk (for saffron)
  • ¼ cup raw almonds, sliced
  • ¼ cup raw pistachios, chopped
  • 2 tbsp golden raisins
  • 1 tsp rose water (optional)

Instructions

  1. Soak saffron in 2 tbsp warm milk; set aside.
  2. Heat ghee in a heavy-bottomed pot. Toast almonds and pistachios until golden. Remove and set aside.
  3. Drain rice. Add to the pot along with milk and crushed cardamom. Bring to a boil.
  4. Reduce heat to low; simmer uncovered, stirring frequently, until rice is very soft and milk has thickened, about 45 minutes.
  5. Stir in sugar, raisins, saffron with milk, and most of the toasted nuts.
  6. Cook 5 more minutes. Stir in rose water if using.
  7. Serve warm or chilled, garnished with remaining nuts.
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Indian Ayurveda has guided wellness for millennia. ShapeON brings that same commitment to purity and natural ingredients into a modern formulation built for results.

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