Choose the closest texture to paste: minced/grated (squeeze lightly) or jarred/powder reconstituted into a thick slurry.
Apply using the listed ratio, then add a splash of water or oil only if the base looks dry and not coating the pan.
Cook the swap briefly in oil (20–60 seconds) to reduce raw bite; stop once it smells fragrant, not burnt.
If it tastes too sharp, reduce by cooking longer in oil; if it tastes bland, add a pinch of salt or a tiny extra amount next round.
For watery substitutes (grated ginger/garlic), squeeze before mixing and discard excess juice so your sauce doesn’t split.
