4 Delicious Aloe Vera Recipe You Can Try at Home

Some people considered Aloe Vera as a super-food or an everyday vegetable. You can make yourself a drink out of the gel or cut them into cubes and used them in many Aloe Vera recipes – salads, ceviche, stews, curry, and more. 

Aloe Vera tastes slightly bitter and watery with an acidic sweetish tang at the end when eaten raw. If you eat the younger shoots, it tends to taste less bitter compared to the older ones. 

You can buy Aloe Vera leaves in groceries and Asian or Caribbean stores or food shops. You could also buy those bottled Aloe Vera gel from a trusted brand. Don’t buy from a garden shop or someone who has them as potted plants since you are not sure if they use fertilizer to grow the plant or organically grown. 

Before adding Aloe Vera to your diet, make sure to consult a doctor or Ayurveda expert. Use only the quantity suggested by your doctor or Ayurveda expert since overconsumption can cause stomach cramps and diarrhea. 

How to Extract Aloe Vera Gel

Aloe Vera gel is commonly used in making juices, or they are cut into cubes to add to salads and ceviche. Preparing and extracting the gel is crucial since you need to make sure that you don’t include the leaves’ toxic part. Refer below for the step-by-step process on how to extract the Aloe Vera gel. 

  1. Remove the mud (if there are any) and dirt of the Aloe Vera leaf by washing it under running water. 
  2. Dry the leaf using an absorbent cloth or a kitchen cloth. Make sure that the leaf is dehydrated. 
  3. Cut the leaf’s sides using a kitchen scissor; this removes the thorny parts of the leaf. 
  4. Using a regular or a fillet knife, cut the Aloe Vera leaf into two and gently scrape the gel into a bowl. Be careful not to include the yellow or green parts as these are toxic. The scraped gel must be clear and white. 
  5. If you want the gel to be cut into cubes, place the Aloe Vera on the table with the flat side down with the tip and base cut off. Using a sharp peeler, peel the skin of the round side of the Aloe Vera. And make sure you remove all the green parts. After peeling, use a fillet knife and slice the gel from the flat side of the leaf – it’s like you’re filleting a fish. 
  6. Store the extra gel in a dry jar and refrigerate for further use. 

Aloe Vera Recipe Ideas

Here are some recipe ideas to try with your Aloe Vera gel. Please note to use the gel moderately and as suggested by your doctor or Ayurveda expert. 


Aloe Vera Juice

Aloe Vera Juice


  • 1 Aloe Vera leaf (about 30cm) 
  • Juice from half a lemon 
  • Sweetener or honey (optional) 
  • 300ml of spring water or regular water 


  1. Follow the instruction on How to Extract Aloe Vera Gel to extract the gel from the leaf. 
  2. Place the gel in a blender. 
  3. Then, pour the juice of half a lemon and add a sweetener or honey if you wish. 
  4. Pour over the spring water or regular water, then blend in low to medium speed. 
  5. Pour into a glass and serve immediately. Or, pour into a sterilized airtight bottle and refrigerate. 


Aloe Vera Mixed Salad
Image from Shana

Fresh Aloe Vera Summer Salad

Recipe from: Shana 


  • 1 good size fresh Aloe Vera leaf 
  • 2 tsp of basil seeds, soaked in 3 tbsp of water until plump 
  • 1 apple, chilled, peeled, and diced 
  • 10 strawberries, chilled and chopped 
  • 2 Mandarin oranges (seedless), chilled and chopped 
  • ½ cup of blueberries, chilled 
  • 2 tbsp rose water 
  • a handful of fresh mint leaves, chopped 


  1. Follow the instruction on How to Extract Aloe Vera Gel to extract the gel from the leaf. 
  2. Toss all ingredients in a bowl then, mix well. 
  3. Allow the salad to sit for 1-2 minutes to blend and then serve it. Make sure to serve it right away, and don’t let it sit too long as it may get watery. Aloe Vera gel releases liquid if left for some time. 

Stir Fry

Aloe Vera Sabzi
Image from Anjana Chaturvedi

Aloe Vera Sabzi / Gwarpatha Ki Subzi 

Recipe from: Anjana Chaturvedi 


  • 350 grams Aloe Vera leaves (4 cups chopped) 
  • 3 tbsp Raisins or Kishmish 
  • 1 tsp Salt or Namak 
  • ½ tsp Turmeric powder or Haldi powder 
  • 1 tsp Red chili powder or Laal Mirch powder 
  • ¾ tsp Mango powder or Amchoor powder 
  • 3 tbsp Cooking oil 
  • ½ tsp Cumin seeds or Sabut Jeera 
  • ¼ tsp Asafoetida or Hing powder 
  • ½ tsp Sugar or Chini 
  • 1 ½ tbsp Yogurt or Dahi


  1. Wash and trim the sides of the Aloe Vera leaf to remove the thorns. 
  2. Chop into thin slices and place them in a pressure cooker with 1 glass of water—cook for 2 whistles. 
  3. Wash the boiled Aloe Vera slices with cold water. (You can set aside the water used to cook the Aloe Vera slices to make chapati dough.) 
  4. Heat oil in a pan and add both cumin and asafoetida. 
  5. When you see the seeds start crackling, add turmeric and boiled Aloe Vera. Sauté for 1 minute. 
  6. Add curd raisins and all the spices. Stir fry for about 2 minutes. 
  7. Serve in a bowl, hot or cold—best paired with roti or rice. 


Aloe Vera Curry
Image from Clove Garden

Aloe Vera Curry 

Recipe from: Clove Garden 


  • 2 Aloe Vera leaves 
  • 1 tbsp Oil 
  • 1/16 tsp Asafetida 
  • 2 tbsp Water 
  • 1 ½ tbsp Tomato purée 
  • 1 ½ tbsp Yogurt 

Ground Spices

  • 1 tsp Coriander seed 
  • ½ tsp Fenugreek seeds 
  • ½ tsp Chili powder  
  • ½ tsp Amchoor 
  • ½ tsp Jaggery 
  • 2/3 tsp Salt 

Whole Spices

  • 1 Cardamom, black 
  • 1 Star anise 
  • 1 Cinnamon stick (1 in)


  1. Prepare the Aloe Vera leaf and cut the gel into cubes. Follow the instruction on How to Extract Aloe Vera Gel to extract the gel from the leaf. 
  2. Parboil the gel in lightly salted water for about 2 minutes. Then, drain and set aside. 
  3. Grind all ground spices as needed. Mix all. 
  4. Pound the black cardamom enough to crack it a little. 
  5. Beat yogurt, then adds the tomato purée. Mix well. 
  6. Add oil in a sauté pan and heat it to a light frying temperature (around 300°F/150°C). 
  7. Stir the whole spices for about 30 seconds, then add asafetida and stir for few seconds. Then, add the ground spices, stir for a few seconds (if you see smoke while stir-frying these ingredients, it means that the oil was too hot, you need to start again). If no smoke, then proceed to add the aloe Vera cubed gel and water. Simmer for about 3 minutes. 
  8. Add the yogurt and tomato purée mixture. Then, keep stirring over medium heat for about 3 minutes or so. 
  9. Serve hot with Basmati rice. 


You can add Aloe Vera to a different recipe. However, make sure to use only the edible variety. If you are not familiar with the Aloe Vera, buy only those sold in supermarkets or Asian and Caribbean stores. Or, might as well use those trusted brand of bottled Aloe Vera gel. 

If you are going to prepare the Aloe Vera personally, make sure that you only use the clear, transparent gel free from any green or yellow part of the leaf, which is highly toxic. And, most of all, do not overuse Aloe Vera. Too much of something is always bad. 


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