The study was conducted to analyze the effect of goshtaba products with varying levels of fat and different gums and canning/thermal processing on the proximate composition and microbial stability of yakhni (gravy). The results indicated that non-significant difference was observed in moisture, protein, fat and ash contents in all formulations after canning (P>0.05), except yakhni from high fat control formulation which showed significantly higher fat content (P<0.05). Incorporation of different gums in goshtaba products showed non-significant effect on proximate of yakhni formulations (P>0.05). Microbial evaluation exhibited that after heat processing no viable microbes was recovered from any of the yakhni formulations. Thus all yakhni formulations were commercially sterile.