Vegetarian Indian food is often carbohydrate-heavy by default: more rice, more roti, a small katori of dal. This week rebalances that without turning into salads and shakes. Every meal has a deliberate protein anchor — paneer, tofu, sprouts, soya, rajma, chana or curd.
The two structural changes are protein at breakfast, which most Indian breakfasts skip, and brown rice or quinoa in place of white rice at two lunches. Both matter more than any single dish on the list.
Grocery quantities assume two adults eating this plan for a week. Expect roughly 90–110 g of protein per person per day at these portions.