Combine all of the spices in a bowl and set aside for now.
Add the oil to a dutch oven over medium heat and once hot, add cumin seeds. When the cumin seeds turn brown, add hing and stir, then add ½ cup water (cooking on the stovetop calls for more water) and onion masala and saute until the onion masala melts.
Once the onion masala melts, add the zucchini and mix well, then add the spices and mix well.
Add an extra ¼ cup of water then cover and cook for 3-4 minutes. Remove the lid and simmer for around 5 minutes, or until the zucchini is tender to your liking.
Add cream, stir, garnish with cilantro.