Ever Tried Aloe Vera Ki Subzi? Here’s A Recipe By Chef Megh Singh Rathore
Image Credit: Aloe Vera Subzi, Suryagarh Jaisalmer

We all know the benefits of aloe vera, be it for our skin or even for our body and not many may know that one can even cook this multi-functional plant. Mostly eaten around the region of Rajasthan, this dish is great for fighting infections and other body ailments. Also known as Gwarpatha, Kwar gandal, and Ghrit Kumari, this unique subzi, that’s mildly spicy when cooked with the tender aloe vera leaves is an absolute delight. 

Megh Singh Rathore, Executive chef of Suryagarh Jaisalmer says “Aloe Vera is also known as – Gwarpatha, The Aloe Vera plant has many cosmetic and medicinal properties. It is full of antibiotics that will fight off infections. It cures ulcers, prevents constipation, cures bacterial infections inside the stomach, reduces cholesterol, regulates blood sugar, soothes joint inflammation especially arthritis-related swelling, and much more. We are using Aloe vera in the form of a juice, Subzi and Sweet,is used as an ointment, so I tried making an aloe vera ki sabzi out of it, and I must say it is mouth-watering and heathy recipe.

There are many types of aloe vera available, But all are not edible, some are bitter in taste so not advisable to consume, sweet variety of aloe vera is dark and bright in color and has fewer thorns, and have a shiny transparent gel inside. Use the sweet variety of aloe vera to make this aloe vera ki Subzi (do taste aloe vera before making)” 

Suryagarh Jaisalmer believes in the unexplored indigenous recipes from the desert culture. I am sharing one such recipe with you, in case you find it enthralling, we would love explore any recipe features at your portal.


    0.5 Kg Aloe Vera

    50 ml Mustard Oil

    5 gm Cumin Seed

    5 gm Mustard seed

    100 gm Rasin

    20 gm Garlic

    8 gm Red Chilly Powder

    3 gm Red Chilly Whole

    10 gm Turmeric Powder

    Salt to taste

    5 gm Raw mango powder

    2 gm  Mustard Seeds Powder

    10 gm Jaggery

    Pinch of Asafoetida


    Wash the leaves and remove the thorny sides. Now slit lengthwise and make thin strips, almost ribbon like. It helps absorb more flavours.    

    Now pressure cook the leaves with a little water, till one whistle.    

    Mix some dhaniya powder, turmeric powder, amchur, salt, a little Jaggery in a little water, pour it into hot mustard oil and bhuno till it looks glazed. Keep aside.        

    In another pan, heat a little oil, add hing, rai, cumin seeds, broken dry red chilies and let them crackle. Add the boiled aloe strips and toss well till it absorbs the spices. Now add this mix to the bhuna masala, toss together.

    Add some raisins, chopped green chilies, and dhaniya patta, toss and mix.        

    Finally sprinkle a little rai (small mustard seeds) powder and mix. Let this subzi rest for 2-3 hours before serving. It tastes great the next day.

    The taste is khatta, meetha, teekha all in one.