Just leave them out - there's a lot of techniques both western and asian that just ignore them. In a sense the 'trick' would be to work out what you need and what you need to avoid from each of those and work around them.
Rather than relying on those 'common' base ingredients - it might end up being a good idea experimenting with different ideas.
As an indian - I'd automatically think of spices - There's a bunch of spices that work well and wouldn't add heat (if not needed), though you might need to work out what your wife feels comfortable with. Stuff like cumin and pepper come to mind, but you could do interesting stuff with common western spices like basil and thyme as well. Basically there's just a lot of options depending on what you're cooking.
In indian cooking we often temper spices or dry roast them with just a touch of oil in a pan. This kinda removes the rawness in spices (which in addition to making them smell extra good, might help with palatability here). You can also prepare more than you need and use what seems appropriate adjusting to taste.
You don't need a massive amount of spice to make something good. Let the ingredients you can use speak for themselves. .
If you need acid - there's other fruits and vegetables that can do this. Lemon would give a good hit of sourness which vinegar and tomatos would do. You could add the sort of bulk tomato (or onion) might give with say a mirepox style thing.
So basically take what you know - try to work out how to swap it out on the dish - maybe with more than one thing and see if your wife likes it .