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Bring rice and water to a boil in a small saucepan. Reduce heat to maintain a low simmer, cover and cook until the rice is tender and the water is absorbed, 30 to 40 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add paneer (or tofu) and cook, stirring frequently, until lightly browned, 5 to 10 minutes. Remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon oil, onion, chickpeas, ginger, garam masala and cumin. Cook, stirring, until the onions are soft, about 10 minutes. Stir in spinach, tomatoes and salt and cook until hot, about 3 minutes. Return the paneer (or tofu) to the pan and cook, gently stirring, until hot, about 1 minute. Remove from heat and stir in yogurt. Serve the rice with the stew.