I am going to make chicken saag. I have bought garam masala powder but my recipe says that I need 5ml of garam masala paste. Can someone tell me how do I convert garam masala powder to a paste?
Curry pastes are just powdered blends in oil for convenience. Just use a teaspoon of powder and fry it gently in a couple of tablespoons of oil to release the flavours.
Most recipes use garam masala as a powder as opposed to a paste. It's a bit hard to say without looking at the exact recipe, but if the recipe calls for frying an onion in some oil or ghee, I would wait for the onion to get a bit of colour, add some ginger-garlic paste (a common ingredient in curry pastes) and then add in the garam masala powder (with any other dry spices) before continuing with the recipe.
Another option, especially if you have spices other than the paste in the recipe, would be to add them after the ginger-garlic paste and then add the garam masala towards the end of cooking as a finishing spice (you could also finish with a bit of garam masala even if you added it earlier).