Add peas to matar pulao, aloo matar, soups and mixed vegetable dishes. Stir them into rice or combine them with carrots and potatoes for a simple side dish.

Green chillies add heat and flavour to chutneys, curries and daal. Chop them into a masala base, slit them for a garnish or blend them with mint and coriander for a dip.

Roast eggplant for baingan bharta, simmer it in a curry or pan-cook slices with your favourite spices. Its soft texture after cooking makes it suitable for mashed and stuffed vegetable dishes.

Squeeze lemon over salads, chaat and cooked dishes for a bright citrus finish. Use the juice in lemonade, chutneys, marinades or simple dressings.

Use red potatoes in aloo curry, vegetable rice or a warm potato salad. Cut them into wedges for roasting, boil them for mash or combine them with peas for aloo matar.

Crush garlic for a curry base, slice it for stir-fries or add it to daal tadka. Garlic also brings savoury flavour to homemade sauces, marinades and chutneys.

Shred cabbage for coleslaw and salads, stir-fry it with other vegetables or cook it as a simple sabzi. Its leaves also work as wrappers for filled cabbage recipes.

Fresh mint (pudina) for chutney, raita, salads, lemonade and tea. Order from 9Farms for delivery in Rawalpindi, Islamabad and Lahore; confirm the selling quantity before ordering.

Capsicum (shimla mirch), listed in a 500 g pack, for salads, stir-fries, fried rice and pizza toppings. Order online from 9Farms with delivery in Rawalpindi, Islamabad and Lahore.