Ovo-Vegetarian Indian Recipes: Eggs, Lentils, and Dairy-Packed Meals
When you eat ovo-vegetarian, a diet that includes eggs but excludes meat, fish, and dairy-free restrictions. Also known as egg-vegetarian, it’s one of the most flexible ways to enjoy Indian food without giving up protein or flavor. Unlike strict vegans or lacto-vegetarians, ovo-vegetarians get their protein from eggs, lentils, paneer, and yogurt—ingredients that are already at the heart of Indian kitchens. You don’t need to swap out your favorite dishes—you just skip the chicken, goat, or fish, and keep the spices, the lentils, and the eggs.
Indian cooking is full of paneer, a fresh, non-melting cheese made from curdled milk—perfect for curries, grills, and snacks. You’ll find it in tikka masala, stuffed parathas, and even fried as a breakfast side. Then there’s dal, lentils that cook fast, pack protein, and digest better when soaked right. Whether it’s moong dal khichdi or chana dal tadka, these are the backbone of ovo-vegetarian meals. And eggs? They’re not just scrambled. Think masala omelets with onions and tomatoes, egg curry with coconut milk, or boiled eggs tucked into spicy chutneys. These aren’t afterthoughts—they’re the stars.
You don’t need fancy ingredients. A few spices, some eggs, a block of paneer, and a cup of lentils are all you need to build meals that are filling, flavorful, and fast. The same dishes that work for meat-eaters—like biryani or curry—can be made ovo-vegetarian by swapping chicken for paneer or eggs. You’ll find recipes here that show you how to make creamy dal without dairy, crispy dosa batter that ferments right, and chutneys that boost gut health without sugar. No guesswork. No compromise. Just real food, made simple.
What you’ll find below are real recipes from real kitchens—how to soften store-bought paneer, why you shouldn’t rinse every dal, how to make egg curry that tastes like it came from a roadside stall, and why soaking pulses matters more than you think. These aren’t theory pieces. They’re fixes, hacks, and truths from people who cook this way every day. Whether you’re new to ovo-vegetarian eating or just looking for better ways to use eggs and lentils, this collection has what you need to eat well—without meat.
